CAESAR SALAD

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®

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

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

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

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