- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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.
Ingredient:
- 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)
