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.

Baja-Style Caesar Salad

garlic cloves, finely chopped

anchovy

Dijon mustard

Worcestershire sauce

lime juice

black pepper

salt

olive oil

romaine lettuce hearts, leaves

pork

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.


I’ve made this for dinner tonight and while I love it; we will see how the family likes it. This recipe peaked my interest bc it used 1 Tablespoons Dijon and that flavor really comes through. I have some mustard lovers In The house. Another recipe I’ve used had a Mayo base and that flavor really came through. I didn’t have Cotija cheese so I subbed with Gruyere. I mean I had Parm, but I wanted to do something different. Thanks for the recipe and wish me luck with the family.

baja-style caesar salad

Total: 15 minutes

Servings: 4

Cost: $11.50 /serving

Author : Claudette Zepeda

Ingredients

Instructions

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Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

Caesar Salad

Caesar salad

Caesar Salad

Caesar Salad