Recipe - Better And Hotter Tijuana Caesar

1 Romaine lettuce head
One half Ripe avocado; peeled,
pitted,
And cut or sliced up
2 tablespoon Fresh lime juice
2 lg Garlic cloves; finely
chopped
2 tablespoon Dijon mustard
2 tablespoon White wine vinegar
1 Fresh jalapeno pepper;
seeded, chopped
One fourth teaspoon Salt
One half cup Extravirgin olive oil
2 ounce Anchovy fillets (1 can);
drained, chop fine
Freshlyground black pepper;
to taste
One fourth cup Freshlygrated Monterey jack
cheese
4 Flour tortillas; grilled and
cut or sliced up

Clean the lettuce of the tough outer leaves, handtear into bite size
pieces, and carefully wash and dry. In a wooden bowl combine the
cut or sliced up 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
freshlyground 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 # ML1A28 broadcast 04131997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

04131997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.