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MEXICAN CAESAR Ensalada Mexicana Caesar 12-15 small servings 1 large head of romaine lettuce, rinsed, spun, broken into bite-size pieces 3 large garlic cloves, peeled 1 can (2 oz.) anchovy fillets 1 tbsp. Dijon mustard ¼ cup fresh lime juice ½ cup olive oil ½ cup freshly grated Parmesan cheese, plus extra for serving 10 grape or cherry tomatoes, cut in half 1 avocado, peeled, pitted, cubed Corn tortilla crunchies (see recipe below) Preheat oven to 400°F Prepare lettuce and refrigerate for a minimum of 1 hour. Blend garlic, anchovies and their oil, mustard, the half cup of cheese, and lime juice in blender or food processor. Add oil in a thin stream during blending, until thickened. Season with salt and pepper and taste. Marinate tomatoes and avocado cubes (separately) in some of the dressing and chill until needed. Toss lettuce in large bowl with dressing until lightly coated. Add avocado, tomatoes, and tortilla crunchies and toss again. Serve with extra cheese. Parmesan tortilla crunchies: cut 5 corn tortillas in julienne strips and coat lightly with about 1 tbsp. olive oil and sprinkle some Kosher salt. Spread tortilla strips thinly on a baking sheet and bake until crisp, about 5 minutes. Keep a close eye as they burn easily.
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