INGREDIENTS:

• 1 kilo red or green bell peppers
• 1 cup chopped white onions
• 1 can tuna chunks, drained
• 1⁄2 cup Molinera Green Olives Pitted (Cut in halves)
• 1/3 cup Molinera Extra Virgin Olive Oil
• 1⁄4 cup Molinera Red Wine Vinegar
• 2 tsp. Salt Dash of pepper

PROCEDURE:

1. Grill the bell peppers well until skin is easy to peel off. Remove the skins and seeds. Slice peppers into 1/4” thick strips.
2. In a bowl, combine the pepper strips, chopped onions, green olives, and tuna chunks.
3. Drizzle with extra virgin olive oil and red wine vinegar. Season with salt and pepper.
4. Chill for an hour before serving.

TIP:

To save time, you can use red pimientos instead of grilling regular bell peppers.

INGREDIENTS:

For the DRESSING:

• 1 cup Molinera Extra Virgin Olive Oil
• 1 tbsp. fresh lemon juice
• 1 whole egg
• 1 egg yolk
• 1 tsp. salt
• 2 cloves garlic, chopped
• 1 tbsp. anchovies

For the SALAD:

• 1 head Romaine lettuce, torn into 2-inch pieces
• 1⁄2 cup Bacon bits
• 1⁄2 cup Croutons
• 2 tbsp. Grated parmesan cheese

PROCEDURE:

1. Put all the ingredients in a blender. Bring to a continuous blend without pausing.
2. When the mixture has turned creamy, turn off the blender. Do not over beat as the mixture might liquefy.
3. Transfer the dressing into a clean jar and refrigerate until needed.
4. Drizzle the dressing on the romaine lettuce and toss.
5. Sprinkle crisp bacon bits, croutons and grated parmesan cheese on top of leaves

TIP:

This salad dressing is a basic variation of my homemade mayonnaise, so it can also keep for a time when properly stored in the refrigerator. The thick leaves of romaine lettuce are the best for Caesar salad, which has a thick consistency and a strong taste.

INGREDIENTS:

• 2 corn tortillas, sliced into strips
• Molinera Extra-virgin olive oil, for drizzling
• 1 medium head romaine lettuce, chopped
• 1 cup shredded red cabbage
• ½ cup Molinera black beans, drained and rinsed
• 2 red radishes, thinly sliced
• ½ cup sliced cherry tomatoes and/or pico de gallo
• 1 avocado, sliced
• Molinera Jalapeno slices, optional
• Cilantro Lime Dressing, the creamy avocado variation
• Sea salt
• Lime wedges, for serving

Shiitake Taco “Meat”

• 1 tablespoon extra-virgin olive oil
• 8 ounces shiitake mushrooms, stemmed and diced
• 1 cup crushed walnuts
• 1 tablespoon tamari
• 1 teaspoon chili powder
• ½ teaspoon balsamic vinegar
• Sea salt and freshly ground black pepper

PROCEDURE:

Prepare the Oven and Tortilla Strips

1. Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper.
2. Toss the tortilla strips with a small amount of Molinera Extra Virgin olive oil and a couple of pinches of salt.
3. Spread the seasoned strips onto the prepared baking sheet and bake for 10 to 14 minutes, or until they turn crispy.

Prepare the Shiitake Taco “Meat”:

4. Heat olive oil in a medium skillet over medium heat.
5. Add the mushrooms and cook, stirring occasionally, until they start to brown and soften, approximately 3 to 4 minutes.
6. Incorporate the walnuts and lightly toast them for 1 to 2 minutes.
7. Stir in the tamari and chili powder, then add the balsamic vinegar and mix well.
8. Remove the skillet from the heat and season the mixture with salt and pepper according to taste.

Assemble the Salad:

9. Combine romaine lettuce, cabbage, black beans, the prepared taco “meat,” radishes, tomatoes, avocado, and optional jalapenos in a serving dish.
10. Add generous dollops of cilantro lime avocado dressing over the salad.
11. Drizzle with olive oil and sprinkle with sea salt.
12. Serve with lime wedges and extra dressing on the side.