Original Tijuana Caesar Salad & Homemade Dressing Recipe

Step 1

Bring a pot of water to a rolling boil and cook the egg for 3 minutes, immediately draining and setting to cool in a dish of cold water.

Step 2

Meanwhile, use a mortar and pestle to mash the garlic clove with the black pepper and mustard until they form a homogenous paste.

Step 3

Once the garlic mixture is well mashed, grind in the parmesan a bit at a time until well incorporated.

Step 4

Transfer the paste to a large bowl and mix in the lemon juice and Worcestershire sauce.

Step 5

In a separate bowl, separate the egg yolk (it should still be runny) from the egg white (which should have solidified), discard the egg white and beat the yolk.

Step 6

Mix the beaten egg yolk in with the rest of the ingredients that you've already mixed together in the large bowl.

Step 7

Finally, whisk the ½ cup of olive oil into the mixture of the other ingredients a little at a time so as to fully incorporate it into a smooth emulsion. This step will take some time and quite a bit of effort, you should feel the dressing thicken as the olive oil is incorporated.

Step 8

If you intend to use all of the dressing at this time, cover the bowl and set aside. Otherwise, pour the dressing in a resealable container and put it in the fridge.

Step 9

Preheat the oven to 375F.

Step 10

Cut or tear up the bread into ½" - 1" cubes and set aside in a large bowl, you should have aprox. 3 cups of bread when you are done.

Step 11

In a small bowl, mix together the 3 tablespoons of oil (we like olive oil, but you can use whatever you prefer) with salt an pepper to taste, garlic and herbs.

Step 12

Mix the bread with the oil, tossing until it is all well coated.

Step 13

Spread the coated bread in a single layer over a lined baking sheet and cook in the oven, turning a few times, for 10-15 mins, until the outside of the bread pieces are crunchy and golden.

Step 14

While the croutons cook, tear up the romaine, wash and dry.

Step 15

When you are ready to serve the salad, toss the romaine with the dressing, mix in the croutons and top with parmigiano reggiano shavings.

Step 16

Serve with freshly ground black pepper and enjoy!