Caesar Salad

• 1 clove garlic
• 1 c. olive oil
• dash of Tabasco sauce
• 4 to 5 flat anchovies
• 1 large head romaine lettuce
• 1 egg yolk
• 1 lemon
• 1/2 c. Parmesan cheese
• freshly ground pepper
• croutons

1. Measure oil into a glass measuring cup and add garlic and Tabasco.
2. Let sit several hours.
3. About an hour before serving, add anchovies to the oil, pressing them with a fork to cut into small pieces.
4. Break romaine into leaves and rinse.
5. Wrap in a tea towel and place in the refrigerator to crisp.
6. At serving time, tear romaine into a large wooden salad bowl.
7. Pour oil mixture over the romaine and toss with two forks.
8. Place egg yolk in the center of the lettuce and squeeze the lemon over it.
9. Again toss with two forks until the lettuce is coated.
10. Toss in Parmesan cheese and freshly ground pepper.
11. Sprinkle croutons over the top. Serves 4 to 6.

clove garlic, olive oil, tabasco sauce, anchovies, head romaine lettuce, egg yolk, lemon, parmesan cheese, freshly ground pepper, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857610 (may not work)