3 tablespoons lime juice (from 2 limes that were zested)
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 large egg
1 clove garlic
3 heads romaine lettuce, cut into 1-inch pieces
½ cup cilantro, coarsely chopped
¾ cup queso fresco
Instructions
To make dressing, combine olive oil through garlic in blender and blend until smooth and creamy, about 1 minute. Toss lettuce, cilantro and cheese with desired amount of dressing. Serve on salad plates and top with croutons if desired.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/08/mexican-caesar-salad/