Clearwater City Caesar Salad

• 1 tablespoon Dijon mustard
• 3 anchovy fillets, pureed
• 3 garlic cloves, blanched and pureed
• 2 egg yolks
• 3 tablespoons wine vinegar
• 1/3 cup olive oil
• 4 tablespoons parmesan cheese, grated
• 2 romaine lettuce, large heads, washed, dried, chopped
• 1 1/4 cups garlic-flavored croutons
• 6 slices bacon, well cooked and chopped
• 1 lemon, juice of
• 3 drops Worcestershire sauce
• salt and pepper

1. rub inside of large bowl with garlic clove.
2. place mustard, anchovies, garlic puree and lemon juice in a bowl, mix well to make a paste.
3. add Worcestershire sauce and egg yolks, mix well with whisk.
4. add vinegar and mix well.
5. incorporate olive oil in thin streams while whisking constantly. add half of Parmesan cheese and mix again.
6. add lettuce to salad bowl containing salad dressing, season with salt and pepper, toss to mix well.
7. sprinkle with more lemon juice if desired.
8. add croutons and bacon to salad and toss again.
9. sprinkle with remaining cheese and serve.

mustard, anchovy, garlic, egg yolks, wine vinegar, olive oil, parmesan cheese, romaine lettuce, garlic, bacon, lemon, worcestershire sauce, salt

Taken from www.food.com/recipe/clearwater-city-caesar-salad-367181 (may not work)