Better And Hotter Tijuana Caesar

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Better And Hotter Tijuana Caesar Ingredients

1 Romaine lettuce head	1 Fresh jalapeno pepper;
1/2 Ripe avocado; peeled,	1/4 ts Salt
And sliced	1/2 c Extra-virgin olive oil
2 tb Fresh lime juice	2 oz Anchovy fillets - (1 can);
2 lg Garlic cloves; finely	Freshly-ground black pepper;
2 tb Dijon mustard	1/4 c Freshly-grated Monterey jack
2 tb White wine vinegar	4 Flour tortillas; grilled and

Instructions for Better And Hotter Tijuana Caesar

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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-13-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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