Caesar's salad

Just the egg yolk. Because what? Are you crazy?

This salad is all about salt. Salt in the anchovy, salt in the Parmigiano. Salt, salt, salt. Mmmmm. Lovely salt.

Some recipes rely on the anchovy already in the Worcestershire sauce, but I say, "Go for it."

But why? Because I make most all my own food and the only salt I get is the salt I put in myself, so I'm not getting the overdose of salt most people get automatically. I'm also not getting the iodine along with all the rest of the harmful crap they put into it. Even so-called kosher salt (it's not actually kosher but rather the foods it's used for are kosher -- I learned that from TV) doesn't have the added iodine, which contributes to its purity. One day I had a craving that could be satisfied only by munching large granules of sel de mer gross gris. I kept at it until it felt like my gills were packed with salt and I don't even have gills! It occurred to me my body was trying to tell me it craved minerals. Even if sucking salt chunks right from the package seemed irrational. At least that's what I thought it was saying.

Salt is vital for body functions. If you don't believe me, look it up. The problem arises when too much salt is used in prepared food to enhance flavors, to increase pleasure reaction, to create addictions. Then it totally messes you up. Similar deal with refined sugar.

Oh. I must mention, this is not the proper lettuce. This is the lettuce I had so it's the lettuce I used. Romaine is called for officially. Also I forgot to add mustard. But frankly, with such strong flavors going on, I didn't even miss it.