Caesar Salad

• 4 flat anchovies
• 1/2 teaspoon crushed garlic
• Juice of 1/2 lemon
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 egg yolk
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 cup croutons
• 5 tablespoons grated Parmesan cheese
• 3 heads Romaine lettuce

1. Place cut romaine lettuce in a bowl; set aside.
2. Put anchovies and garlic in a large salad bowl. Add lemon juice. Mash into a paste using the back of a serving spoon.
3. Add Worcestershire sauce and Dijon mustard to the anchovy paste, and mix thoroughly. Add oil and vinegar; mix well. Add romaine lettuce to mixture. Top with Parmesan cheese and croutons; mix well.
4. Serve on chilled plates. Fresh ground pepper to taste.
5. Note:
6. I skip step one. I clean romaine and have it ready and then chop it and add salad dressing.

anchovies, garlic, lemon, worcestershire sauce, mustard, egg yolk, extravirgin olive oil, red wine vinegar, croutons, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/caesar-salad-1238715 (may not work)