Baja-style caesar salad
Delight in the zesty flavors of a Baja-style Caesar salad. A fusion of crisp greens, tangy dressing, and crunchy croutons for a culinary explosion.
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
- 30g chicharrones (fried pork rinds), coarsely broken (about 2 cups)
Instructions:
- Combine minced garlic, anchovies, and Dijon mustard in a medium bowl. Mix in Worcestershire sauce and lime juice. Stir in egg yolk, pepper, and salt. While whisking continuously, slowly pour in oil until fully combined and dressing becomes thick and creamy. Fold in 1/2 cup of grated Cotija cheese.
- Mix lettuce with the prepared dressing until well coated. Distribute the dressed lettuce equally onto 4 plates, and top with crispy pork cracklings and additional grated Cotija cheese.
Summary:
- Calories: 2452 kcal
- Fat: 223 g
- Protein: 83 g
- Carbs: 39 g
- Potassium: 3266 mg
- Magnesium: 216 mg