Mexican Caesar Salad

I was asked to bring a salad to match with rib-eyes to a friend's cottage recently. I knew there were a couple of picky eaters, so thought a variation on something familiar might do the trick. It got rave reviews from the foodies present, too! Found online at wowsie.com. I used about 2/3 of the dressing on three romaine hearts, and it fed 10 generously.

• Ready In: 15 mins
• Serves: 12

Ingredients

• 3  tablespoons red wine vinegar
• 1  lime, juice of
• 1⁄4 cup sour cream
• 1⁄2 cup  grated parmesan cheese, divided
• 1⁄4 cup  chopped shallots or 1⁄4 cup  other mild onion
• 2⁄3 cup cilantro leaf
• 1  clove garlic, peeled
• 1  jalapeno, seeded and chopped
• 3⁄4 cup olive oil
•  salt and pepper
• 3  heads romaine lettuce, hearts only
• 3  avocados, ripe,diced
• 1  cup crouton (store-bought or homemade)

Directions

1. Blend all ingredients (but only half of the parmesan) up to the salt and pepper in a blender.
2. Toss with the lettuce, avocado, croutone, remaining parmesan and plenty of freshly ground black pepper.
3. This will keep up to three days in the fridge.