Serves: 4

Time: 10 minutes

4 heads romaine lettuce, washed

2 egg yolks

2 garlic cloves

3 tbsp Mole Coloradito Starter

1 tsp worcestershire sauce

1 tbsp dijon mustard

2 tsp lemon juice

1 tsp red wine vinegar

½ tsp salt

1 pinch black pepper

¼ cup olive oil

3 cups croutons

1 cup cotija or parmesan cheese, grated

1. Cut each head of romaine in half lengthwise, then cut widthwise into bite size pieces approximately 1 inch wide. Stop before you reach the base of the lettuce, and discard the core. Place the lettuce into a large bowl and set aside.
2. In a food processor, add the egg yolks, garlic, mole starter, worcestershire, dijon, lemon juice, vinegar, salt and pepper. Turn the processor on and slowly drizzle in the oil. 

   (Tip: An immersion blender also works well for this step.)

3. Drizzle the dressing onto the lettuce and toss until evenly coated. Add in the croutons and toss one more time.
4. Divide the salad between bowls, and serve with a sprinkling of cheese