Caesar Salad
1-2 cloves garlic, finely minced
1-2 anchovy filets, finely chopped
1 large egg, coddled if desired*
1/2 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
Juice of 1 medium lemon, about 2 -3 T
Freshly ground pepper
salt to taste
1/4 - 1/2 cup olive oil
1 head Romaine lettuce, cleaned, broken into large pieces and chilled
Freshly grated Parmesan cheese
Approximately 2 cups croutons
Freshly ground black pepper
Rub garlic all over inside of salad bowl using back of spoon. Do the same with the anchovies.
Add the egg and beat well. Stir in the mustard, Worcestershire sauce, lemon juice and pepper.
Add olive oil, beating well to emulsify. The amount of oil needed is dependent upon the size of the lemon, etc. Taste for seasoning.
Just before serving, add lettuce, cheese and croutons. Toss well. Place in serving bowls. Pass additional pepper and cheese.
Serves 6 as a side salad
*to coddle egg, place in pan of warm water. Bring to boil and cook for 1 minute.
Other versions of Caesar dressing:
Caesar Salad Dressing - with mayo
Caesar Salad Dressing - lowfat
Caesar Salad Dressing with cooked egg yolk