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Better And Hotter Tijuana Caesar

Courses: Salads
Serves: 4 people

Recipe Ingredients

1   Romaine lettuce head
1/2   Ripe avocado - peeled, pitted,
  And sliced
2 tablespoons 30mlFresh lime juice
2 tablespoons 30mlGarlic cloves - finely chopped (large)
2 tablespoons 30mlDijon mustard
2 tablespoons 30mlWhite wine vinegar
1   Fresh jalapeno pepper - seeded, chopped
1/4 teaspoon 1.3mlSalt
1/2 cup 118mlExtra-virgin olive oil
2 oz 56gAnchovy fillets - (1 can) - drained, chop fine
  Freshly-ground black pepper - to taste
1/4 cup 36g / 1.3ozFreshly-grated Monterey jack cheese
4   Flour tortillas - grilled and sliced

Recipe Instructions

Clean the lettuce of the tough outer leaves, hand-tear into bite size pieces, and carefully wash and dry.

In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon. Add the garlic, mustard, vinegar, jalapeno and salt and combine the mixture until creamy. Add half the olive oil and stir to incorporate.

Add the Romaine lettuce leaves and coat them completely. Add the remaining olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad. Add the anchovies by mixing in evenly the chopped bits. Season with freshly-ground black pepper to taste.

Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly.

This recipe yields 4 to 6 salads.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A28 broadcast 04-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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