Many Santa Fe restaurants offer their own signature versions of southwestern Caesar Salad. This simple, tangy, creamy recipe is a favorite for its fresh simplicity and added crunch of toasted pepitas (pumpkin seeds) and fried tortilla strips.

Anchovies are considered to be low FODMAP, as fish and seafood are proteins that do not contain FODMAPs. Avoid anchovies that contain garlic, onions, gluten or other high FODMAP ingredients. If anchovies are not available to you, omitting them is fine and you will still have a fresh, flavorful dressing.

Cotija cheese is a salty, crumbly cheese similar to feta. At 1 tablespoon per salad, it adds a lovely salty-cheesy flavor. If cotija is not available to you, feta is perfectly fine.

Use dairy to your personal tolerance.

Serves: 4

INGREDIENTS

For the Dressing:

1/4 cup (60 ml) low FODMAP garlic-infused extra virgin olive oil

2 Tblsps (30 g) low FODMAP mayonnaise

Juice of 1/2 medium size lemon

3/4 tsp Worcestershire sauce

1 tsp Dijon mustard, containing no onion, garlic or other high FODMAP ingredients

1/4 tsp fresh ground black pepper, plus more for plating

1 pinch (1/16^th tsp) sea salt

1/2 anchovy filet, or 1 whole to your taste

For the Salad:

3 Tblsps (30 g) pepitas

2, 6-inch gluten-free corn tortillas

Vegetable oil for frying the tortilla strips

6 cups shredded Romaine lettuce

1 medium ripe avocado, cubed

8 scallions, green parts only sliced thin

4 Tblsps (115 g) crumbled cotija cheese, to your tolerance

METHOD

Place the dressing ingredients in a small mixing bowl and use an immersion blender to blitz until smooth. You may also use a small food processor, smoothie blender, handheld mixer, or shake to mix in a jar with tightly secured lid. Cover with a lid or plastic wrap and refrigerate.

Place the pepitas in a small skillet over medium heat. Using a spatula, stir and move them around the pan to toast. When they begin to make a popping sound and turn just slightly brown, transfer to a small bowl and set aside.

Using a pizza cutter, slice the tortillas into 1/4-inch (0.64 cm) strips.

Using the same small skillet, pour in oil to 1/2-inch deep. Bring to medium high heat. Gently add a small piece of tortilla to the oil. If it bubbles and sizzles around the edges, the oil is ready. If it immediately browns, turn the heat to medium and test another piece of tortilla. Add the tortilla strips. Do not overlap. Move and turn with a heatproof spatula. Keep you eye on them, as they will crisp quickly. When they are golden brown (not deep brown) move to paper towels to drain. You may need to fry them in 2 or more batches.

Place the lettuce in a medium bowl, add the dressing and mix with 2 forks until coated.

To Plate: Pile even amounts of lettuce onto each plate. Sprinkle with the pepitas, sliced scallion greens, avocado, cotija, and top with fried tortilla strips. Give each salad a turn or two of fresh ground black pepper.

Notes to the Cook:

Tablespoons are US Standard / Imperial at 3 teaspoons per

You may also like to try:

Low FODMAP Turkey Breast / Instant Pot

Low FODMAP Holiday “Presents” Tamales

Low FODMAP Mashed Potato Chiles Rellenos

Low FODMAP Bizcochito Cookies