Recipes Salads Caesar Salad Baja-Style Caesar Salad 5.0 (1) 2 Reviews 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. By Claudette Zepeda Claudette Zepeda Claudette Zepeda is an award-winning Mexican-American chef from San Diego known for her bold culinary style. She was the executive chef and creative force behind the critically acclaimed regional Mexican restaurant, El Jardin. Claudette competed on Top Chef Mexico Season 2 and Top Chef Season 15. Food & Wine's Editorial Guidelines Updated on April 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Total Time: 15 mins Yield: 4 Ingredients 3 medium garlic cloves, finely chopped 4 oil-packed anchovy fillets (such as Ortiz), finely chopped 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 2 tablespoons fresh lime juice 1 large pasteurized egg yolk 1 teaspoon black pepper 1/2 teaspoon kosher salt 3/4 cup olive oil 1/2 cup finely grated high-quality aged Cotija cheese (such as Don Froylan Queso Cotija Añejo), plus more for garnishing 4 small romaine lettuce hearts, leaves separated 1 ounce chicharrones (fried pork rinds), coarsely broken (about 2 cups) Directions 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. 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. Rate it Print