Caesar salad originates from Tijuana, Mexico, and was created by an Italian-American chef named Caesar Cardini in the 1920s. Its Mexican!!!!!

Cooking time: 20 minutes.

Ingredients

• Baby Romaine lettuce 
• Parmesan cheese
• 1/2 a fresh baguette (or 4 thick slices of soughdough) 
• 1/2 Cup of olive oil
• 2 large egg yolks
• Juice from 1 lemon
• 1 cloves garlic, minced
• 1 Tsp Dijon mustard
• 1 Tsp Anchovy paste 
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Destructions

Preheat your oven to 350°F (175°C). Tear the baguette into bite-sized pieces and toss them with olive oil, salt, and pepper. Spread the pieces on a baking sheet and bake for 10 minutes, or until the bread is golden and crispy. Once the croutons are ready, set them aside to cool.

To prepare the dressing, whisk together the egg yolks, minced garlic, Dijon mustard, lemon juice, and anchovy paste in a medium bowl. Slowly drizzle in the olive oil while whisking constantly. This will help the dressing emulsify and become thick and creamy. Once the oil is fully incorporated, stir in the grated Parmesan cheese, then season with salt and pepper to taste.

Next, chop the bottoms off the baby romaine lettuce heads and slice them lengthwise into quarters. Break apart the leaves and place them in a large bowl. Toss the leaves with a generous amount of the dressing, making sure everything is well coated.

After tossing the lettuce in the dressing, add the croutons and mix them into the salad. Finally, top the salad with thick Parmesan shavings — the thicker, the better for added texture and flavor.

Note: If you want to add chicken, teriyaki grilled chicken works really well.