Caesar Dressing

Caesar Salad Ingredients (Serves 2)

10 oz. Romaine Lettuce chopped on 1 inch squares
1 oz. Anchovies (approximately 2)
1 tbls. Fresh garlic, pressed
1 tbls. Dijon mustard
1/2 tbls. Worcestershire sauce
1 Egg yolk, coddled*
1/2 cup Quality virgin olive oil
tsp. Lemon juice
2 tbls. Red wine vinegar
1/4 cup Parmesan cheese, freshly grated
1 cup Seasoned croutons (home made preferred)
Freshly ground black pepper
*Coddled egg. Place egg (in shell) in boiling water until still very soft yet heated.
Separate and only use the yolk.

Caesar Salad Preparation Directions

Place anchovies and fresh garlic in a wooden bowl. Crush into a fine paste with 2 dinner forks.

Add Dijon mustard and Worcestershire sauce to the paste and stir.

Add egg yolk and continue to stir.

Slowly add olive oi while continuously stirring.

Add lemon juice, red wine vinegar and half of the Parmesan cheese. Stir.

Place Romaine lettuce in the dressing mixture and toss making sure to wet all side of the lettuce squares.

Add croutons and remaining Parmesan cheese and toss lightly.

Serve on a cold plate with chilled forks.

Sprinkle with ground pepper to desired taste.