Caesar Salad Mexicano

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.

No additional tips available.