Adapted from Edith’s, Cabo San Lucas

• 1 tsp bottled garlic
• 1 anchovy
• A small slice of lime, peeled
• 1 tsp Dijon mustard
• Splash of Worcestershire
• Splash of soy sauce
• Egg yolk
• 1/4 cup vegetable oil
• Salt
• Pepper
• Whole Romaine leaves, cleaned and separated

In a wooden salad bowl, put garlic, anchovy, and lime in a wooden bowl and crush together with the back of a spoon until anchovy is pulverized. Move to one side of the bowl. Then in the other side of the bowl add dijon, Worcestershire, soy, and yolk. Slowly mix ingredients together with the back of the spoon until incorporated. Mix all ingredients in the bowl together. Dress Romaine leaves separately and serve.

Sean and Kim had this salad made table side when they were in Cabo San Lucas at a great restaurant called Edith’s. The waiter was kind enough to let Kim write it down as he was making it.