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Caesar Salad
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2 anchovies
3 large cloves of garlic
1 egg yolk
1 tsp Worcestershire sauce
1 tsp Dijon mustard (not coarse)
salt (I use coarse Kosher) & freshly ground black pepper
juice of half a lemon
1/3 to 1/2 cup olive oil
1 - 2 hearts of Romaine, chopped, or one bag of pre-chopped
about 1/2 cup coarsely grated Romano
1/2 cup to 1 cup good quality store-bought or homemade croutons
Heat oven to 350°. Spread croutons in a pan and toss them in the oven while you make the dressing.
In a large wooden bowl, using two dinner forks crisscrossed, mash the anchovies and garlic together into a paste. Shortcut: press them together through a garlic press.
Whisk in egg yolk, Worcestershire, Dijon, salt and pepper, and lemon juice. Pour in olive oil slowly, whisking vigorously.
At this point, I pour off about 1/2 to 1/3 of the dressing from the bowl, then add it back to taste. Depending on the amount of salad you use, the above recipe might make too much. Better safe than soggy. You can refrigerate and use any leftover within a few days.
Add lettuce, Romano, and warm croutons to your dressing bowl. Toss, adding reserved dressing if necessary. Serve immediately.
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