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Ingredients
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| 1 |
Romaine lettuce, roughly chopped |
2 heads |
| 2 |
Mexican queso anejo, jack or parmesan cheese,
finely crumbled |
3/4 cup |
| 3 |
Fresh cilantro leaves, roughly chopped |
2 tablespoons |
| 4 |
French bread or sour dough, cut into 1/2-inch cubes |
1/2 loaf |
| 5 |
Olive oil |
1/4 cup |
| 6 |
Garlic, peeled and roughly chopped |
4 cloves |
| For the dressing- |
| 7 |
Dry sherry vinegar |
1 cup |
| 8 |
Olive oil |
1 cup |
| 9 |
Worcestershire sauce |
1 tablespoon |
| 10 |
Fresh serrano chili, stemmed and halved |
1 |
| 11 |
Lime zest |
1 teaspoon |
| 12 |
Egg |
1 |
| 13 |
Salt |
1/2 teaspoon |
| 14 |
Freshly ground black pepper |
1/2 teaspoon |
| Method |
For croutons-Preheat the oven to 350 degrees f. In a small saucepan, heat olive oil
over low heat, add the garlic and cook until soft, for about 20 minutes.
Gently mash the garlic in the oil to extract the flavor, pass it through the
fine strainer and reserve. Spread the bread cubes on a baking sheet and
bake, until completely crisp and dry, for about 20 minutes. Toss these cubes
with the reserved garlic oil to coat evenly, return to the oven and bake until
nicely golden, for about 5 minutes.
For the dressing- In a bowl, except the olive oil combine all the other ingredients, mix
well. Now slowly drizzle the olive oil and whisk in together.
In a large salad bowl, add the lettuce and the dressing , mix well, now add
chopped cilantro, cheese and croutons, toss to coat all over. Serve.
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| Servings -4 |
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| Introduction
of the dish |
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This is a one good salad. If the raw egg bothers you, make a
spicy vinaigrette without the egg for a very good, yet different salad.
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