The original Caesar salad was invented in Tijuana, Mexico, cardini-style. It features crisp whole romaine leaves tossed in a creamy, garlicky emulsion of egg yolk, olive oil, lemon, anchovies, and parmesan, topped with crunchy croutons. No mayonnaise or chicken here—just pure, bold flavor.
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Mash the anchovy_fillets and garlic_cloves into a fine paste at the bottom of a large wooden salad bowl using a fork.
Whisk in the egg_yolks, lemon_juice, dijon_mustard, and Worcestershire_sauce until smooth.
Very slowly drizzle in the neutral_oil while whisking constantly and vigorously to create a thick, stable emulsion (like mayonnaise).
Whisk in the extra_virgin_olive_oil for flavor.
Stir in half the parmesan_cheese and plenty of freshly cracked black_pepper.
Add the whole romaine_lettuce leaves to the bowl and use your hands to gently toss and coat every leaf with the dressing.
Serve immediately, topped with croutons and remaining parmesan shavings.
