Better and Hotter Tijuana Caesar

4 to 6 salads
  • 1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
  • 1/2 ripe avocado, peeled, pitted and sliced
  • 1 lime juiced about 2 tablespoons
  • 2 large cloves garlic, peeled and finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 fresh jalapeno pepper, seeded, chopped (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 2 ounce can anchovy fillets, drained and finely chopped
  • Freshly ground pepper to taste
  • 1/4 cup freshly grated Monterey jack cheese
  • 4 flour tortillas, grilled and sliced
  • 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.

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