- Tres Latin Foods® Jalapeño & Cheese Mini Pupusas
- 2 hearts romaine
- 1 lb of brussel sprouts
- 1 cup cherry tomatoes, quartered
- 1 large clove garlic
- 2 tablespoons lemon juice
- 1 1/2 canned chipotle pepper
- 2 teaspoons Worcestershire sauce
- 6 anchovy filets, smashed
- 2 large egg yolks
- 5 tablespoons canola oil
- 5 teaspoons extra virgin olive oil
- 1 ounce finely grated Parmesan cheese
Chop romaine hearts, and finely shred brussel sprouts. Toss together. Set aside.
In a skillet, prepare 5 to 6 Mini Pupusas according the the instructions on the package.
In a blender, combine the garlic, lemon juice, chipotle pepper, Worcestershire sauce, anchovies, and egg yolks. Blend on medium high, and slowly stream in both oils. When emulsified, stir in the grated cheese by hand.
Toss together dressing and greens. Top with cherry tomatoes and Jalapeño & Cheese Mini Pupusas. Enjoy!
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