The number of “Original Caesar Salads”  is equal to the number of cooks, wait staff and relatives of “that restaurant in Tijuana”. 

Ingredients:   The Dressing

• 8 anchovy fillets packed in oil, drained, finely chopped
• 1 small garlic clove, minced
• Kosher salt
• 1 large egg yolk
• juice of 1 Mexican lime
• 1 tsp Worcestershire sauce
• 1/4 tsp Dijon mustard
• 3/4 c olive oil
• ½ cup vegetable oil
• 1/4 c finely grated Parmigiano-Reggiano
• Freshly ground black pepper

Directions:  

1. In a large wooden bowl use a wooden spoon to mix garlic with anchovies, pressing ingredients with the back of the spoon to form a paste.
2. Add egg yolk
3. Squeeze lime over yolk and stir to blend.
4. Add Worcestershire, mustard, pepper and half the grated cheese
5. Mix to form a loose paste.
6. Add olive oil in a slow, steady stream, vigorously stirring until dressing is thick and glossy, 2 minutes.

Ingredients:  The Croutons

• 1/2 a baguette, cut into 1 1/2 inch slices
• 2 Tab olive oil
• salt
• 1/4 c grated Parmigiano-Reggiano cheese

Ingredients:  

The Salad

• 3 romaine hearts, leaves separated. Use whole leaves; they provide the ideal mix of crispness, surface area, and structure.

The Cheese

• Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy
  cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount
  on top for little salty bursts.

The Assembly:

1. Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing.
2. Then top off with the shaved Parm.

Serves:   4-6

Source:  Gerardo Gonzalez, Wall Street Journal