Caesar Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (2 ounce) can anchovy fillets, drained and chopped
• 3 garlic cloves, minced
• 1 teaspoon dijon mustard or 1/4 teaspoon dry mustard
• 3 tablespoons fresh lemon juice
• 3 tablespoons wine vinegar
• 1/2 teaspoon worcestershire sauce
• 1 dash hot pepper sauce
• 2 eggs (raw or lightly coddled, 1 minute)
• 3/4 cup extra virgin olive oil
• 2 cups freshly grated parmesan cheese
• 1 -2 head romaine lettuce, washed and torn to pieces, drained
• crouton, preferably homemade, with garlic and parmesan cheese
• salt & freshly ground black pepper

Recipe

• 1 **note: if salmonella is a problem in your area, use pasteurized eggs, available at some supermarkets, or use equivalent amount of egg substitute.
• 2 during close to 40 years of eating this and other raw egg products, however, i have never suffered through a bout of salmonella.
• 3 thoroughly mash anchovies and garlic with a little salt.
• 4 mix in next 6 ingredients.
• 5 slowly whisk in olive oil and 1 cup cheese.
• 6 toss with lettuce and croutons.
• 7 add additional cheese and black pepper if desired and toss again.
• 8 serve immediately.
• 9 this salad can be made tableside, or the dressing ingredients can be mixed by hand in a bowl or in a blender or food processor and just tossed with the salad ingredients and more cheese at the last minute.
• 10 if desired, cut back a little on the anchovy, but do not omit entirely; it is needed to provide a little pungency.
• 11 the sald is totally insipid without it!