You probably already know Caesar salad has some serious history. Rumor has it the original was whipped up in the early 1900s at Hotel Caesar in Tijuana to feed hungry American tourists dodging Prohibition. No matter where you think it belongs, whether Italy, Mexico, or somewhere in between, one thing is for sure: making the dressing in a molcajete takes it to the next level.
1 clove garlic
3 anchovy fillets
1 large egg yolk
½ lemon, juiced
1 dash Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp vinegar
¼ cup olive oil
¼ cup grated Parmesan cheese, plus extra for garnish
Ground black pepper, to taste
1 head romaine lettuce, chopped or whole leaves
Croutons, optional
In a molcajete, grind the garlic until broken down. Add the anchovy fillets and mash into a smooth paste.
Add the egg yolk, lemon juice, and Worcestershire sauce to the molcajete. Mix until fully combined.
Stir in the Dijon mustard and vinegar. Slowly add the olive oil while mixing continuously to emulsify.
Once smooth and well incorporated, add the Parmesan cheese and ground black pepper.
In a large bowl, toss your romaine lettuce with the dressing until evenly coated.
Top with croutons, Parmesan, and a few extra cracks of black pepper.
