Perfect Caesar Salad

• 1 head romaine lettuce
• 3/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 3/4 teaspoon ground mustard
• 1 garlic clove, crushed
• 1 egg
• 1 lemon, juiced
• 1/4 cup parmesan cheese, grated
• 1 (2 ounce) can anchovy fillets, undrained
• 1 1/2 cups garlic-flavored croutons
• fresh ground black pepper

1. Wash lettuce and spin to dry or towel dry.
2. In a large bowl, combine oil, vinegar, worcestershire sauce, salt, mustard, garlic and lemon juice.
3. Whisk until blended.
4. Coddle the egg by boiling a cup or 2 of water. Gently drop in the egg and let stand for 1 minute. Remove and let cool.
5. Once cooled, crack the egg and add all of it to the dressing and whisk until thoroughly combined.
6. Mash the anchovies and add (including the liquid from the can) to the dressing.
7. Place torn lettuce leaves in a large bowl. Pour dressing over top and lightly toss.
8. Add the grated cheese, croutons and fresh black pepper and serve immediately.

romaine lettuce, extra virgin olive oil, red wine vinegar, worcestershire sauce, salt, ground mustard, garlic, egg, lemon, parmesan cheese, anchovy, garlic, fresh ground black pepper

Taken from www.food.com/recipe/perfect-caesar-salad-352073 (may not work)