Tijuana Caesar Recipe
Grilled Romaine, Classic Caesar Dressing, Blue Corn Masa, Cotija
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
ENSALADA
Method
ENSALADA
- 1
Preparing the Romaine
Preheat your grill to medium-high heat. Cut the romaine lettuce heads in half lengthwise. Brush the cut sides with olive oil and season with salt and black pepper.
- 2
- 3
Making the Caesar Dressing
In a blender or food processor, combine garlic, anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice, and a pinch of salt and black pepper. Blend until smooth.
- 4
Adding Olive Oil
With the blender running, slowly drizzle in the olive oil until the dressing is emulsified and creamy. Add grated Parmesan cheese and blend until just combined.
- 5
Preparing the Blue Corn Masa
In a small bowl, mix the blue corn masa with enough water to form a dough-like consistency. Season lightly with salt.
- 6
Cooking the Masa
Heat a non-stick pan over medium heat. Take small portions of the masa and flatten them into discs. Cook each disc for about 2-3 minutes on each side until lightly browned.
- 7
Assembling the Salad
On a serving plate, place the grilled romaine halves. Drizzle with the Caesar dressing and sprinkle with crumbled Cotija cheese. Serve with the blue corn masa discs on the side.