Mexican Caesar Salad

• 3 tablespoons red wine vinegar
• 1 lime, juice of
• 14 cup sour cream
• 12 cup grated parmesan cheese, divided
• 14 cup chopped shallots or 14 cup other mild onion
• 23 cup cilantro leaf
• 1 clove garlic, peeled
• 1 jalapeno, seeded and chopped
• 34 cup olive oil
• salt and pepper
• 3 heads romaine lettuce, hearts only
• 3 avocados, ripe,diced
• 1 cup crouton (store-bought or homemade)

1. Blend all ingredients (but only half of the parmesan) up to the salt and pepper in a blender.
2. Toss with the lettuce, avocado, croutone, remaining parmesan and plenty of freshly ground black pepper.
3. This will keep up to three days in the fridge.

red wine vinegar, lime, sour cream, parmesan cheese, shallots, cilantro leaf, clove garlic, jalapeno, olive oil, salt, hearts only, avocados

Taken from www.food.com/recipe/mexican-caesar-salad-107257 (may not work)