Better And Hotter Tijuana Caesar Recipe

• 1 x Romaine lettuce head
• 1/2 x Ripe avocado peeled, pitted, and sliced
• 2 Tbsp. Fresh lime juice
• 2 lrg Garlic cloves finely minced
• 2 Tbsp. Dijon mustard
• 2 Tbsp. White wine vinegar
• 1 x Fresh jalapeno pepper seeded, minced
• 1/4 tsp Salt
• 1/2 c. Extra-virgin extra virgin olive oil
• 2 ounce Anchovy fillets - (1 can) liquid removed, chop fine Freshly-grnd black pepper to taste
• 1/4 c. Freshly-grated Monterey jack cheese
• 4 x Flour tortillas grilled and sliced

1. Clean the lettuce of the tough outer leaves, hand-tear into bite size pcs, and carefully wash and dry.
2. In a wooden bowl combine the sliced avocado and lime juice and mash the avocado with the back of a spoon.
3. Add in the garlic, mustard, vinegar, jalapeno and salt and combine the mix till creamy.
4. Add in half the extra virgin olive oil and stir to incorporate.
5. Add in the Romaine lettuce leaves and coat them completely.
6. Add in the remaining extra virgin olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad.
7. Add in the anchovies by mixing in proportionately the minced bits.
8. Season with freshly-grnd black pepper to taste.
9. Add in the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens proportionately.
10. This recipe yields 4 to 6 salads.

romaine lettuce head, avocado, lime juice, garlic, mustard, white wine vinegar, pepper, salt, extravirgin extra virgin olive oil, liquid removed, freshlygrated monterey jack cheese, flour tortillas

Taken from cookeatshare.com/recipes/better-and-hotter-tijuana-caesar-84111 (may not work)