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Ingredientes
- 1 x Romaine lettuce head
- 1/2 x Ripe avocado peeled, pitted, and sliced
- 2 Tbsp. Fresh lime juice
- 2 lrg Garlic cloves finely minced
- 2 Tbsp. Dijon mustard
- 2 Tbsp. White wine vinegar
- 1 x Fresh jalapeno pepper seeded, minced
- 1/4 tsp Salt
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 ounce Anchovy fillets - (1 can) liquid removed, chop fine Freshly-grnd black pepper to taste
- 1/4 c. Freshly-grated Monterey jack cheese
- 4 x Flour tortillas grilled and sliced
Direcciones
- Clean the lettuce of the tough outer leaves, hand-tear into bite size pcs, 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 in the garlic, mustard, vinegar, jalapeno and salt and combine the mix till creamy. Add in half the extra virgin olive oil and stir to incorporate.
- Add in the Romaine lettuce leaves and coat them completely. Add in the remaining extra virgin olive oil by pouring in a very patient, slow, steady stream to produce a smooth, creaminess to the salad. Add in the anchovies by mixing in proportionately the minced bits. Season with freshly-grnd black pepper to taste.
- Add in the jack cheese and the grilled tortilla slices and toss the salad again to coat the greens proportionately.
- This recipe yields 4 to 6 salads.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 264 | 96% |
| Total Fat 29.82g | 37% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 233mg | 10% |
| Potassium 115mg | 3% |
| Total Carbs 2.74g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.43g | 0% |
| Protein 0.76g | 1% |
