The Best

thanks to Tyson

I gather lettuce, green and leafy heads
and snatch three cloves of garlic from their beds.
Two anchovies each flop in with a splash,
until beneath my fork becoming mash.
The lemon’s seeds sit neatly in my palm,
its juice descending through without a qualm.
Some dijon mustard starts as yellow paste,
but soon with oil finds home interlaced.
Tabasco lends its power like a fire,
a flavor of whose calls I never tire.
Some vinegar of red wine enters too,
and Worcestershire and parmesan on cue.
Behold, my Caesar salad lays before.
For now, I am a first class omnivore.