CHILI AND LIME "CAESAR" WITH HEARTS OF ROMAINE, TOASTED CROUTONS AND DRY AGED JACK CHEESE

Ingredients Weight Measure
Dressing:
Eggs 2 ea.
TABASCO® brand Green JalapeƱo Pepper Sauce 6 Tbsp.
Worcestershire sauce 2 Tbsp.
Lime juice 3/4 cup
Garlic cloves, coarsely chopped 4 ea.
Mustard powder 2 Tbsp.
Kosher salt 1 Tbsp. + 2 tsp.
Ground black pepper 1 tsp.
Rice bran oil or oil of your choice 1 1/2 cup
Salad:
Romaine hearts, torn 24 heads (3 gallons)
Toasted croutons 6 cups
Dry Aged Jack Cheese, shaved or grated 8 oz.
Limes cut into 16 wedges 2
Cracked black pepper

Method

  1. Dressing: in blender combine all dressing ingredients but 3/4 of the oil. Turn blender on high and mix until thickened and fluffy. With blender still running, slowly drizzle in remaining oil just until thick. Remove mixture to bowl an dmix in any remaining oil by hand if necessary. Chill until ready to use.
  2. To serve: mix romaine with croutons and dressing. Divide among plates and top with Dry Aged Jack Cheese and cracked black pepper. Garnish each plate with a lime wedge. Enjoy!

Yield: 16 portions