Caesar Salad Mexicano

13 ingredients
9 steps

Ingredients

  • 1 head romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
  • 12 ripe avocado, peeled, pitted and sliced
  • 1 lime, juice of, about 2 tablespoons
  • 2 large garlic cloves, peeled and finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 fresh jalapeno pepper, seeded, chopped (about 1 tablespoon)
  • 14 teaspoon salt
  • 12 cup extra virgin olive oil
  • 2 ounces anchovy fillets, drained and finely chopped
  • fresh ground pepper
  • 14 cup freshly grated monterey jack cheese
  • 4 flour tortillas, grilled and sliced

Directions

  1. 1
    In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon.
  2. 2
    Add the garlic, mustard, vinegar, jalapeno and salt and combine the mixture
  3. 3
    until creamy.
  4. 4
    Add half the olive oil and stir to incorporate.
  5. 5
    Add the Romaine lettuce leaves and coat them completely.
  6. 6
    Add the remaining olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad.
  7. 7
    Add the anchovies by mixing in evenly the chopped bits.
  8. 8
    Season with freshly ground black pepper to taste.
  9. 9
    Add the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens evenly.

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