Original Caesar Salad

Cut 150 gr Romaine lettuce into bite-sized pieces and place them in a large salad bowl.

Finely chop 1 clove Garlic and 10 gr Canned Anchovy Fillets, then mash them together with a knife blade to form a smooth paste.

Grate 15 gr Parmesan and shave the remaining 10 gr Parmesan into thin flakes.

In a medium bowl, whisk the yolk of ¹/₂ piece Eggs size M with 1 tsp Dijon Mustard, 3 gr Worcestershire sauce, and the juice squeezed from ¹/₄ piece Lemon.

Slowly drizzle 3 ¹/₄ tbsp Olive oil extra virgin into the yolk mixture while whisking constantly to create a thick, creamy emulsion.

Stir the prepared garlic-anchovy paste, the grated cheese, ¹/₄ tsp Table salt, and ¹/₂ tsp Black Pepper - Coarsely Ground into the dressing.

Pour the dressing over the cut lettuce and toss gently until every leaf is well coated.

Add and the shaved cheese to the bowl, toss once more, and serve immediately.