Better And Hotter Tijuana Caesar

Recipe Ingredients

1		Romaine lettuce head
1/2		Ripe avocado - peeled, pitted,
		And sliced
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Garlic cloves - finely chopped (large)
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	White wine vinegar
1		Fresh jalapeno pepper - seeded, chopped
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Extra-virgin olive oil
2 oz	56g	Anchovy fillets - (1 can) - drained, chop fine
		Freshly-ground black pepper - to taste
1/4 cup	36g / 1.3oz	Freshly-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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.