This is the most authentic Caesar salad recipe I have ever found. Unlike what you usually get at the store or in a restaurant, the dressing is not sweet or too vinegary. I would love to give credit to the website I found it on, but I’m sorry to say, I didn’t write it down.

This dressing has about 1g of net carbs per serving.

1 egg yolk, coddled
1/4 tsp salt
1 tsp coarsely ground black pepper
4 garlic cloves, minced
2 anchovies (1 tsp anchovy paste) optional
2 tsp Dijon mustard
1 1/2 Tbsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1 1/2 tsp red wine vinegar
1/4 c olive or vegetable oil
2 large heads of romaine lettuce, outer leaves discarded, inner leaves washed and dried 2c croutons
1/2 c freshly grated Parmigiano-Reggiano cheese

Coddle the egg yolk by boiling it like you are making soft-boiled eggs, but remove it from the heat before the yolk starts to cook, in about 2 minutes. Separate the yolk from the white and discard the white. Set the yolk aside.

Put the salt, pepper and garlic in a bowl and using the back of a spoon, grind the garlic into a paste. Add the anchovies and do the same thing. Repeat this procedure for the egg yolk, mustard, lemon juice, worcestershire sauce, and vinegar, adding them one at a time. Lastly, drizzle in the oil.

Tear or cut the romaine into bite-size pieces. Toss with dressing, croutons and cheese and serve.