Categories: Salad
Ingredients
- Romaine
- 4- 6 inch corn tortillas
- canola oil
- 1 tsp sea salt
- 1/4 tsp cayenne
- 1 tsp ground cumin
- 3 oz grated manchego cheese
- 2 extra large egg yolks
- 2 tsp fresh garlic, chopped
- 1/4 cup sherry
- 2 tsp black pepper
- 3 tbsp lemon juice
- 2 tsp Dijon
- 1 cup olive oil
- 2 chipotle chiles, packed in adobo, drained
- 1/2 cup Manchego cheese, grated
Directions
-
Combine egg yolks, vinegar, lemon juice, mustard, chiles, garlic and black pepper in food processor and process to smooth. Slowly add the oil. When the oil has been incorporated, add the cheese and process for a few more seconds. Put in a glass container and store in fridge.
-
Cut the corn tortillas into this strips. Heat 1/2 inch of canola in a wide skillet and try tortilla strips, until browned and crisp. Drain on paper towels. Mix the salt, cayenne and cumin together and season the tortilla strips.
-
Toss the romaine with dressing. Put in salad bowls. Sprinkle manchego over salads and top with warm tortilla strips.