Directions

Make the Dressing

1. In a molcajete, grind the garlic until broken down. Add the anchovy fillets and mash into a smooth paste.

2. Add the egg yolk, lemon juice, and Worcestershire sauce to the molcajete. Mix until fully combined.

3. Stir in the Dijon mustard and vinegar. Slowly add the olive oil while mixing continuously to emulsify.

4. Once smooth and well incorporated, add the Parmesan cheese and ground black pepper.

Assemble the Salad

1. In a large bowl, toss your romaine lettuce with the dressing until evenly coated.

2. Top with croutons, Parmesan, and a few extra cracks of black pepper.