Ingredients

For the Salad

• 2 cans wild-caught sardines in olive oil, drained
• 2 heads romaine lettuce, chopped
• 2 tablespoons avocado oil
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper

For the Anchovy Caesar Dressing

• 6 anchovy fillets
• 1 egg yolk
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic
• ⅓ cup extra virgin olive oil
• 2 tablespoons avocado oil
• ¼ teaspoon black pepper
• Pinch sea salt

Optional Garnish

• Extra anchovy fillets
• Fresh cracked pepper
• Lemon wedge