The OG Caesar Salad

Reprinted with permission from Cooking the Borderlands: Spice and Smoke Between Mexico and the States by Claudette Zepeda. Copyright © 2026 by Claudette Zepeda. Photographs copyright © 2026 by David Alvarado. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York

3 garlic cloves, minced

4 anchovy fillets packed in oil, minced

1 tbsp Grey Poupon Dijon mustard

1 large egg yolk (pasteurized, if preferred; see note)

juice of 1 lime (about 2 tbsp)

1 tbsp Worcestershire sauce

1 tsp black pepper, freshly ground

¾ cup olive oil

¼ cup finely grated, high-quality, aged Parmigiano-Reggiano cheese, plus more for garnish

4 small romaine lettuce hearts, leaves separated, rinsed, and well dried

8 (1/4-in.-thick) baguette slices, toasted until golden brown and crispy

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.

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The OG Caesar Salad