CAESAR SALAD

CAESAR SALAD
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For the dressing:

15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1/2 Cup large clove garlic minced
2 Tbsp. Dijon mustard
7 Tbsp. anchovy fillets (from can)
1 tsp. hot sauce
1 Cup vegetable oil
3 Tbsp. fresh lime juice
4 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

For the salad:

4 romaine hearts, washed, dried, chopped large (reserve 4 leaves for plating)
2 Cups croutons
1 small red onion, sliced thin
4 oz. Sierra® Cotija Cheese from V&V SUPREMO®, shaved
ground fresh black pepper, to taste

Method of Preparation

For the dressing:

  1. Place all dressing ingredients except vegetable oil in blender and mix well until everything is incorporated.
  2. Slowly add vegetable oil, in thin stream. Blend for 1 more minute.

For the salad:

  1. Toss hearts of romaine with dressing to taste in bowl.
  2. Serve salad and garnish with onion, croutons, fresh ground black pepper, and shaved Cotija cheese.
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