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.

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
• 1 ounce chicharrones (fried pork rinds), coarsely broken (about 2 cups)

Directions

1. 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.
2. 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.