Tijuana Caesar Salad Recipes

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BETTER AND HOTTER TIJUANA CAESAR



Better and Hotter Tijuana Caesar image

Provided by Food Network

Yield 4 to 6 salads

Number Of Ingredients 13

1 head Romaine lettuce, cleaned of coarse outer leaves, torn by hand into bite size pieces, and carefully washed and dried
1/2 ripe avocado, peeled, pitted and sliced
1 lime juiced about 2 tablespoons
2 large cloves garlic, peeled and finely chopped
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 fresh jalapeno pepper, seeded, chopped (about 1 tablespoon)
1/4 teaspoon salt
1/2 cup extra virgin olive oil
2ounce can anchovy fillets, drained and finely chopped
Freshly ground pepper to taste
1/4 cup freshly grated Monterey jack cheese
4 flour tortillas, grilled and sliced

Steps:

  • 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.

HOTEL CAESAR'S CAESAR SALAD



Hotel Caesar's Caesar Salad image

From the Caesar Hotel in Tijuana, Mexico, is said to have originated the Caesar Salad. I have tried this and it is the Perfect Caesar Salad.

Provided by DonnaColorado Johns

Categories     < 30 Mins

Time 25m

Yield 1 salad, 6-8 serving(s)

Number Of Ingredients 10

3 garlic cloves
1/2 cup olive oil
1 romaine lettuce, chilled & torn
2 tablespoons wine vinegar
2 lemons, juice of
2 eggs, coddled
salt & pepper
Worcestershire sauce
8 tablespoons grated romano cheese or 8 tablespoons parmesan cheese
1 1/2 cups croutons

Steps:

  • Place garlic cloves in oil in jar and let stand for at least four hours. When ready to serve, discard garlic and add seasoned oil to greens in bowl. Add vinegar, lemon juice, eggs, salt, pepper and Worcestershire to taste. Add cheese and croutons. Roll as in folding (do not toss) salad until ingredients are well mixed.
  • Note: to coddle eggs, drop unshelled in hot, but not boiling water to heat, about 1 to 2 minutes.

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