Grilled Fajita Salad Recipe

Prepare romaine

Wash and dry the hearts of romaine thoroughly. Chop or tear into 1- to 2-inch pieces and place in a large serving bowl reserved for tableside tossing.

Prepare avocado and tomato

Halve and pit the avocado. Slice into thin wedges or dice, then arrange over the romaine. Dice tomatoes into 1/2" pieces and scatter over the greens.

Add pepitas and tortilla strips to the bowl, reserving a small portion of tortilla strips for final garnish if desired.

Preheat a grill pan or outdoor grill to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or pan.

In a medium bowl combine sliced bell peppers and onion with 2 tablespoons olive oil, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Toss to coat evenly.

Spread the vegetables in a single layer on the hot grill or grill pan. Grill, turning occasionally, until they are softened and have good char marks, about 6–8 minutes total. Remove from heat and let rest 2 minutes.

Transfer the grilled vegetables to a plate and, while still warm, briefly toss to redistribute any juices. They will be combined with the salad during tableside tossing.

Measure and lightly crumble the cotija and shred the Monterey Jack. Keep cheeses separate in small bowls for quick addition during tableside assembly.

Chop cilantro if using and prepare lime wedges for serving.

Whisk together 3 tbsp fresh orange juice, 2 tbsp fresh lime juice, 1 tsp apple cider vinegar, 1 tsp Dijon mustard and 1 tsp honey in a small bowl until smooth.

Slowly whisk in 3 tbsp olive oil to emulsify. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust acidity or sweetness as desired. Transfer to a small pouring container for tableside use.

To prepare the salad tableside: add the warm grilled peppers and onions to the large bowl with romaine, avocado and tomato.

Sprinkle the crumbled cotija and shredded Monterey Jack over the top, followed by toasted pepitas and most of the tortilla strips (reserve a few for garnish).

Pour the citrus vinaigrette over the salad — start with about half and add more to taste (approximately 2–4 tablespoons).

Toss thoroughly so the warm vegetables lightly wilt the romaine and distribute dressing and cheese evenly. Taste and adjust seasoning with additional salt, pepper or lime juice if needed.

Plate or present the bowl, garnish with reserved tortilla strips, chopped cilantro and lime wedges on the side for squeezing.