Both egg yolks and Dijon mustard help this creamy dressing emulsify easily so it coats each leaf of crunchy romaine. Cotija añejo is an aged cheese with a pecorino-like texture that grates into fluffy crumbles.

April 2020

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Credit: Greg Dupree

Recipe Summary test

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together garlic, anchovies, and Dijon in a medium bowl. Whisk in Worcestershire and lime juice. Whisk in egg yolk, pepper, and salt. Whisking constantly, gradually stream in oil until all oil is incorporated and dressing is thick and creamy. Whisk in ½ cup grated Cotija.

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  • Add lettuce leaves to dressing and toss to evenly coat. Divide lettuce evenly among 4 plates, and garnish with fried pork rinds and more grated Cotija.

Make Ahead

Dressing can be made up to 3 days ahead and stored in refrigerator. If needed, thin with a few teaspoons of water before serving.

Notes

Don Froylan Queso can be purchased from murrayscheese.com.

Suggested Pairing

Natural California white blend.

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