That Garden Guy’s Caesar Salad

Lee’s Caesar’s Salad

This a salad I learned to make while in Cancun Mexico, I actually have an official round teak bowl that spins to incorporate your ingredients.

1 egg yolk per person

Extra virgin olive oil

Anchovies or anchovy paste

Lime juice, I prefer fresh squeezed

Worcestershire sauce

Grated Parmesan cheese

Romaine lettuce

Fresh ground pepper, kosher or sea salt to taste

Minced garlic, chopped fine

Italian or French bread croutons

FOR TWO PEOPLE

In a large bowl, incorporate 2 egg yolks, 4 anchovies or 2 Tbsp. anchovy paste and mix well.

Add 1 cup olive oil, juice of 1 lime, 2 Tbsp. minced garlic, 1 Tbsp. Worcestershire sauce and stir well.

Sprinkle ½ cup parmesan cheese, 1 Tbsp. salt, ½ Tbsp. fresh ground pepper and stir well.

You can cut up the romaine lettuce leaves or leave them whole.

Place the lettuce in the bowl and roll them in the dressing until they are coated with the dressing.

Place on salad bowls; add croutons and a sprinkle of parmesan cheese.