The OG Caesar Salad

In a large bowl, combine the garlic, anchovies, Dijon mustard, and egg yolk. Whisk to form a paste, breaking up the ingredients. Whisk in the lime juice and Worcestershire sauce, then add the black pepper and continue whisking.

While whisking continuously, add the olive oil little by little in a thin stream. Do not stop whisking—this is an important step to emulsify the dressing and prevent separation. Once the dressing is emulsified, whisk in ¼ cup of the grated Parmigiano-Reggiano.

Add the romaine leaves directly to the dressing in the bowl and toss gently to evenly coat them. Divide the salad among 4 plates and garnish each serving with the toasted baguette slices, plus more grated Parmigiano-Reggiano to taste.

Note: I have eaten raw yolk emulsions a thousand times, but if you would feel better pasteurizing them first, an immersion circulator (what people call a “sous vide machine”) is your best bet. “Cook” the eggs at 135°F for 90 minutes, then cool in an ice bath. The yolk will still be raw but safe to eat.