• 2 heads Romaine lettuce
  • 1 cup avocado oil
  • 2 Egg yolks
  • 1 ½ tablespoon dijon mustard
  • 1 tablespoon anchovy paste
  • 4 cloves garlic, finely chopped
  • 5 cloves garlic, crushed
  • 1 lemon
  • Montana Mex Jalapeno seasoning
  • ½ ciabatta or other airy bread loaf
  • ¼ cup avocado oil
  • Fresh grated parmesan cheese, to taste

Passo a passo

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium mixing bowl add egg, dijon mustard, anchovy, garlic and whisk together to mix.
  3. Slowly began to drizzle avocado oil into bowl while whisking, drizzle slowly! As you whisk you will notice the egg mixture thickening or emulsifying with the oil, this is good. Keep it up until all of the oil has been incorporated.
  4. Squeeze in ½ or all lemon to taste.
  5. Sprinkle MM jalapeno seasoning to preferred heat level. Taste the dressing, if it needs more salt add a sprinkle of kosher salt
  6. Clean and trim romaine; cut into desired size pieces and soak in cold water for 5 min, drain, and spin or pat dry.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Tear bread into rough pieces.
  9. In a large saute pan, heat remaining ¼ cup of avocado oil to medium heat and gently fry crushed whole garlic until light brown. Remove from oil and reserve to garnish salad.
  10. Fry croutons for 2 minutes until barely crispy, remove from pan and bake in oven for 5 minutes, until crispy on the outside and chewy in the middle. Allow to cool slightly.
  11. To purchase Montana Mex oils and spices, check out