Better And Hotter Tijuana Caesar Recipe - Cooking Index
Better And Hotter Tijuana Caesar Recipe - Cooking Index
| 1 x | Romaine lettuce | |
| 1/2 | Ripe avocado - peeled, pitted, | |
| Sliced | ||
| 1 | Lime juiced - about 2 tablespoons | |
| 2 x | Garlic - peeled, chopped fine | |
| 2 tablespoons | Dijon mustard | |
| 2 tablespoons | White wine vinegar | |
| 1 | Fresh jalapeno pepper - seeded and chopped | |
| 1/4 teaspoon | Salt | |
| 1/2 cup | Extra virgin olive oil | |
| 2 oz | Anchovy fillets - drained, chopped | |
| Fine | ||
| Pepper to taste - freshly ground | ||
| 1/4 cup | Monterey Jack cheese - freshly grated | |
| 4 | Flour tortillas - grilled and sliced |
Clean Romaine of coarse outer leaves, tear by hand 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.
Source:
Michael Lomonaco
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