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