Papaya and Red Quinoa Salad with Mexican Caesar Dressing
- Juice of ½ Meyer lemon
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 2 cloves garlic
- â…“ cup finely grated Parmesan cheese
- 1 teaspoon ground ancho chile powder
- 2 teaspoons Worcestershire sauce
- Handful of fresh cilantro
- â…“ cup extra-virgin olive oil
- Sea salt
- 1 small papaya
- 1 large head romaine lettuce, chopped
- ¾ cup cooked and cooled red quinoa
- ¼ cup thinly sliced red onion
- â…“ cup roasted and salted pepitas or roasted, salted, and chopped macadamia nuts
Instructions:
For the dressing, if you can’t find Meyer lemons, which are sweeter than regular lemons, add about another teaspoon of honey.
- To make the dressing, combine the lemon juice, vinegar, honey, garlic, Parmesan, chile powder, Worcestershire sauce, and cilantro in a blender or food processor and pulse to combine. Add the oil in a steady stream while continuing to pulse. Season to taste with salt.
- Peel the papaya, scoop out the black seeds from the center, and cut the flesh into thin matchsticks. In a large mixing bowl, combine the romaine, quinoa, red onion,and pepitas and toss with a few spoonfuls of the dressing. Taste and add more dressing if you like. Gently toss once more with the papaya and serve immediately.