Nothing will beat the “king” of salads when it comes to taste.  Invented by Caesar Cardini, an immigrant from Tijuana, Mexico in the 1920s for a group of Hollywood stars, its lasting flavors may have undergone some innovation, but this recipe still remains as close to the original as it was then.

Ingredients:

• 1 head Romaine Lettuce
• 1 pc egg yolk
• 1 anchovy fillet
• 1 teaspoon garlic, minced or pressed
• 1/2 teaspoon mustard (preferably Dijon or Dijon style)
• 3/4 cup olive oil
• 3/4 tablespoon fresh calamansi juice
• 1/2 teaspoon pepper

Procedures:

1. Wash and separate leaves for salad
2. Prepare dressing
3. Bring water to a boil and add egg to boiling water
4. Cook for one minute.  Remove pan and transfer to sink.  Run water over egg to let cool.
5. Break egg and separate yolk.  Discard white.
6. Whisk egg and add in anchovy, garlic and mustard.  Whisk until incorporated.
7. Add oil slowly and half of calamansi juice.
8. Whisk and add pepper to taste.
9. Taste and add more calamansi juice if needed.
10. Serve with lettuce

Nutrition Facts Per Serving:

• Calories (kcal) 371
• Carbohydrates (g) 2
• Protein (g) 3
• Fat (g) 39

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