Recipe courtesy of Michael Lomonaco

Better and Hotter Tijuana Caesar

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  • Level: Easy
  • Yield: 4 to 6 salads
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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

2ounce 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


  1. 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
  2. until creamy. Add half the olive oil and stir to incorporate.
  3. 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.
  4. Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly.
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