Recipe courtesy of Michael Lomonaco
Better and Hotter Tijuana Caesar
- Level: Easy
- Yield: 4 to 6 salads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 353
- Total Fat
- 26
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 13
- Sodium
- 690
Ingredients
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
Directions
- 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.