Greg Dupree
Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4

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.

How to Make It

Step 1    

Whisk together garlic, anchovies, egg yolk, Dijon, pepper, and salt in a medium bowl. Whisk in lime juice and Worcestershire. Whisking constantly, gradually stream in oil until all oil is incorporated and dressing is thick and creamy. Whisk in 2 tablespoons grated Cotija.

Step 2    

Divide lettuce heart halves evenly among 4 plates, and top each with 1/4 cup dressing, 1/2 cup fried pork rinds, and 2 tablespoons 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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