Caesar Salad

For the dressing:

3  large egg yolks

1 cup vegetable oil

2 large cloves garlic, chopped

2 Tbsp. Dijon-style mustard

1/4 cup V&V SUPREMO® CREMA SUPREMO® or V&V SUPREMO® CREMA *RANCHERITO® sour cream

2 Tbsp. fresh lime juice

1 tsp. salt

¼ tsp. ground cayenne pepper

1 anchovy fillet (from can)

For the salad:

4 romaine hearts, washed, dried, chopped large (reserve 4 leaves for plating)

2 cups croutons

1 small red onion, sliced thin

½ cup V&V SUPREMO® SIERRA® COTIJA cheese

ground fresh black pepper

For the dressing:

1. Place egg yolks, anchovy and garlic in food processor, mix well.
2. Slowly add vegetable oil, in thin stream.
3. Add all other ingredients. Blend well. Scrape sides of bowl with rubber spatula, and blend again.

For the salad:

1. Toss hearts of romaine with dressing to taste in bowl.
2. Place one romaine leaf on each of four plates.  Top with dressed lettuce, sprinkle with SIERRA® COTIJA cheese.

SERVING:  Garnish with red onion slices, croutons and fresh black pepper.