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