Santa Fe Caesar Salad Recipe
Navajo crouton, Cotija cheese, masa crunch
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Ingredients
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Salad Base
Navajo Croutons
Masa Crunch
Dressing
Method
Salad Preparation
- 1
Prepare the Salad Base
In a large mixing bowl, chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and add them to the bowl. Cut the avocado in half, remove the pit, and scoop the flesh into the bowl. Gently toss the salad base together and set aside.
Navajo Croutons
- 2
Masa Crunch
- 3
Prepare Masa Crunch
In a bowl, mix masa harina with water until a dough forms. Roll the dough into small balls, then flatten them into discs. Heat oil in a deep skillet over medium-high heat. Fry the masa discs until they are golden and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
Dressing
- 4
Make the Dressing
In a small bowl, combine Greek yogurt, lemon juice, Worcestershire sauce, minced garlic, salt, and black pepper. Whisk until smooth and creamy.
Assembly
- 5
Assemble the Salad
In the salad bowl, drizzle the dressing over the salad base and toss gently to coat. Top with the Navajo croutons and masa crunch. Finally, sprinkle crumbled Cotija cheese on top before serving.