Caesar Salad

• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons white-wine vinegar
• 2 tablespoons lemon juice
• 1 clove garlic, peeled and smashed
• 1/2 teaspoon mustard
• 1 teaspoon Worcestershire sauce
• 2 anchovies, minced
• 1 egg yolk
• 1/2 cup extra-virgin olive oil
• 1 head romaine lettuce, washed, dried and cut into 1/2-inch slices
• 1/2 cup crisply fried bacon pieces
• 1/2 cup homemade croutons
• 1/2 cup grated Parmesan cheese

1. In large bowl, combine salt, pepper, vinegar, lemon juice, garlic, mustard, Worcestershire sauce, anchovies and egg yolk and whisk until frothy.
2. Continue whisking and drizzle in olive oil.
3. Add lettuce, bacon, croutons and cheese, toss quickly and serve.

salt, freshly ground black pepper, whitewine vinegar, lemon juice, clove garlic, mustard, worcestershire sauce, anchovies, egg yolk, extravirgin olive oil, romaine lettuce, crisply fried bacon, homemade croutons, parmesan cheese

Taken from cooking.nytimes.com/recipes/4404 (may not work)