I'm crazy about Caesar Salad. But I'm picky about them. So I tweaked and tweaked until I came up with this:
1. Press one large clove raw garlic into a small bowl.
2. Add four anchovies. (I LOVE anchovies. I add extras into my salad at the end. Four will suffice for a normal person. But if you're scared of anchovies, this is not the recipe for you.)
3. Add kosher salt and ground black pepper.
4. Mash all those ingredients together with a fork.
5. Boil a small pot of water. Drop an egg in it and let it boil for 30 seconds. (You just want to bring it up to room temp.)
6. Crack the egg into the bowl and beat everything.
7. Add a teaspoon of Dijon mustard.
8. Drop in a tablespoon or more of Parmesan cheese.
9. Shake in two squirts of Worcestershire sauce.
10. Squeeze in half a small lemon.
11. Beat the mix with a whisk.
12. When blended, slowly pour in about a quarter cup of olive oil while continuing to whisk. When there's a nice thick consistency, it's done.
13. Adjust the taste. If you want more anchovies or pepper or lemon or whatever, add it.
14. Toss it with romaine lettuce, croutons and freshly grated Parmesan cheese.
NOTE: I like to make my own croutons. Not so sure what's in the boxed kind, you know? Just thinly slice a baguette, spread the pieces on a cookie sheet. Sprinkle them with olive oil, salt and pepper and bake them at 350 for about 8 minutes.