Oh em gee you guys. There’s caesar, and then there is caesar. And, ya’ll know i love a good mexican influenced caesar…

This one? It’s a down and dirty caesar, simplified to the max. All about the cheese, fancy french bread croutons, romaine, and jalepenos. It might even be my new favorite version.

Don’t knock it until you try it. And try it you should.

Ingredients:

2 heads romaine lettuce, chopped

demi-baguette, thinly sliced

evoo

salt

1 serrano pepper, sliced

3/4 cup rice wine vinegar

1/2 Tbsp salt

2 Tbsp sugar

1/4 cup water

1 jalapeño pepper, sliced in rings

1/2 jalapeño roasted

1 egg yolk

1 tsp lemon zest

juice of 1 lemon

1 garlic clove, minced

1 tsp anchovy paste

1 tsp dijon

1/3 cup avocado oil

pinch of salt

1 1/2 Tbsp grated parm

3 Tbsp shredded parm

Directions:

Preheat oven to 350.

Toss sliced baguette with evoo and salt.

Cook for 10 minutes, until golden brown, then flip and cook for 8 - 10 minutes more until other side is golden brown.

Place serrano slices in a heat safe mason (or similar) jar.

In a small sauce pan, combine rice wine vinegar, 1/2 Tbsp salt, sugar, and water together and bring to a boil, until sugar and salt are dissolved. Pour over sliced serrano pepper, and set aside to pickle. Let cool. Once cooled place in fridge.

In a blender, combine roasted jalepeno, egg yold, lemon zzest and juice, garlic, anchovy paste, dijon,, pinch of salt, 1/2 Tbsp parm, and a pinch of salt. Pulse and add in avocado oil until emulspified.

Toss chopped romaine with dressing, a little at a time, until the desired amount has coated the lettuce leaves per preference.

Place lettuce on plates. Top with crispy baguette slices, pickled serranos, sliced jalepenos, and additional grated parm.