| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Mike01 |
4 |
servings |
INGREDIENTS
| 1 |
|
Romaine lettuce head |
| 1/2 |
|
Ripe avocado; peeled, pitted, |
|
|
And sliced |
| 2 |
tb |
Fresh lime juice |
| 2 |
lg |
Garlic cloves; finely chopped |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
White wine vinegar |
| 1 |
|
Fresh jalapeno pepper; seeded, chopped |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Extra-virgin olive oil |
| 2 |
oz |
Anchovy fillets – (1 can); drained, chop fine |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Freshly-grated Monterey jack cheese |
| 4 |
|
Flour tortillas; grilled and sliced |
INSTRUCTIONS
Clean the lettuce of the tough outer leaves, hand-tear into bite size
pieces, and carefully wash and dry. In a wooden bowl combine the
sliced 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
freshly-ground 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 # ML-1A28 broadcast 04-13-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-13-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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