Dressing:
7 ½ oz. Anchovies
7 oz. Garlic
2 cups (-2Tbs.) Red Wine Vinegar
2/3 cup Dijon Mustard
2 ½ cup Parmesan
3 Tbs. + 1 tsp. Worchester Sauce
10 Eggs
7 ½ cups Extra virgin olive oil
10 Pasilla chiles roasted, peeled, and seeded
10 Chipoltes without seeds
8 Chile jalapenos without seeds

Blend all ingredients until smooth

Per each serving:

10 Leaves large romaine plus 3-6 small, whole
½ cup Parmesan grated
1 oz. Crisp fine tortilla strips 1” long and as fine as you can get them
1 ½ oz. Dressing (maybe 2 ounces)
Fresh ground pepper

Combine leaves, ½ of the cheese, dressing and corn tortilla strips
Mix well, plate and sprinkle with the remaining cheese and fresh
ground pepper



*Miramonte Restaurant & Café*