El Torito Side Salad Recipe

Prepare lettuce

Wash and dry the romaine leaves. Chop or tear into 1- to 2-inch pieces to yield about 6 cups. Place in a large salad bowl and chill briefly while you finish other components.

Prepare radishes

Trim radish ends and slice very thinly (use a mandoline if available). Add to the bowl with the romaine.

Cook corn

If using fresh corn, char kernels in a hot dry skillet for 4–6 minutes until lightly browned, stirring occasionally. If using frozen, sauté thawed kernels in 1 teaspoon oil over medium-high heat 3–4 minutes until a few kernels brown. Let cool slightly, then add to the bowl.

Make tortilla strips

Stack the two corn tortillas and cut into thin strips (about 1/4-inch). Two options: shallow-fry — heat 1/2 inch oil to 350°F (175°C) in a skillet and fry strips in batches 1–2 minutes until crisp and golden; drain on paper towels and sprinkle a light pinch of salt. Or oven-bake — brush both sides lightly with vegetable oil, spread single layer on a baking sheet, bake at 400°F (200°C) for 6–9 minutes, turning once, until crisp. Cool; reserve for assembly.

Assemble salad

Add the toasted pepitas and about 3/4 cup of the crumbled cotija to the bowl with lettuce, radish, and corn. Hold back remaining cotija and tortilla strips for topping. Toss lightly just before serving with dressing (see below).

Heat a small dry skillet over medium heat. Add the pepitas and toast, stirring frequently, until they begin to pop and turn fragrant and lightly golden, about 2–3 minutes. Immediately remove to a small bowl to stop cooking and sprinkle with 1/4 tsp salt (reserve remaining salt for dressing).

Blend dressing

In a blender or food processor combine Greek yogurt, cilantro leaves (stems removed for a smoother texture), lime juice, olive oil, garlic clove, seeded jalapeño (if using), honey, ground cumin, 1/2 tsp salt, and black pepper. Blend until very smooth, scraping down sides as needed. Taste and adjust seasoning — add remaining 1/4 tsp salt if desired or another 1/2 tablespoon lime juice for brightness. If dressing is too thick, thin with 1–2 tablespoons water or more lime juice to reach a pourable consistency.

Chill

Transfer dressing to a container and chill at least 15 minutes to let flavors meld (or up to 24 hours).

Just before serving, pour about 1/3 to 1/2 cup of the creamy cilantro dressing over the salad (reserve extra on the side). Toss gently to coat. Top with reserved tortilla strips, remaining 1/4 cup cotija, and the toasted pepitas. Serve immediately so tortilla strips remain crisp.