Ingredient:
3/4 cup olive oil
1/4 cup red wine vinegar
6 flat anchovy filets, minced
2 teaspoons fresh minced garlic
1 tablespoon fresh key lime or lemon juice
2 teaspoons Dijon mustard
1 teaspoon ground white pepper
1 teaspoon Tortuga Hell-Hot Pepper Sauce
1 cup freshly grated Parmesan cheese
Salt to taste
1 head Romaine lettuce, washed (for 6 servings)
1 ripe carambola (star fruit)
1-1/2 pounds cooked Jerk Chicken Tenders
Directions:
Make the dressing:
Combine all ingredients from olive oil to pepper sauce in blender or food processor & blend until very smooth. Add the parmesan cheese & mix again until well blended. Season with additional salt to taste if necessary. Refrigerate several hours until well-chilled. Chop the jerk chicken into 1/2 inch pieces. Tear romaine lettuce into bite-size pieces into a large salad bowl just before serving. Pour on desired amount of salad dressing and toss. Refrigerate any unused dressing for up to 1 week. Remove the brown ribs along the sides of the carambola & slice crosswise into thin stars. Divide the salad among six plates & top with jerk chicken. Arrange carambola slices on top of salad. Have additional grated cheese available for guests.
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