Traditional Caesar Salad

• 1 Teaspoon Salt
• 1 Teaspoon Fresh Ground Pepper
• 4 Anchovy Filets
• 3 Cloves Garlic
• 1 Teaspoon Worcestershire Sauce
• 1/2 Teaspoon Dijon Mustard
• 1 Egg Yolk (coddled)
• 1 Tablespoon Fresh Squeezed Lemon
• 1/3 cup Extra Virgin Olive Oil
• 1/2 cup Freshly Grated Parmesan Cheese
• 2 Heads of Romaine Lettuce - washed, outer leaves removed and torn into bite size pieces
• 1/2 cup Fresh Made Croutons

1. There are two secrets to this recipe. First the bowl. A large seasoned wooden bowl is preferred for this recipe. Second, make sure each ingredient is mixed in order and in thoroughly.
2. Place the salt, pepper, and anchovies in your wooden salad bowl. With a fork, work the anchovies into the side of the bowl. The salt and pepper will help mash this into a paste in no time. Switch to a wire whisk.
3. Crush the garlic and add to the paste and give it a good mix. Add the Worcestershire sauce and the Dijon mustard. Mix until well combined.
4. Crack the egg and separate. Only add the yolk. You can save the white for another recipe later. Mix well and add the lemon juice. Make sure all these ingredients are well combined.
5. Constantly mixing; slowly add the olive oil. First a few drops at a time, eventually pouring into a long stream. If done correctly it will emulsify beautifully.
6. Add the romaine lettuce. Toss salad and coat lettuce with dressing evenly. Add croutons and toss again. You can either toss the Parmesan cheese into the salad or you can use the cheese to garnish the top of each salad if you are serving.

salt, fresh ground pepper, anchovy filets, garlic, worcestershire sauce, dijon mustard, egg, fresh squeezed lemon, olive oil, freshly grated parmesan cheese, outer, fresh made croutons

Taken from www.epicurious.com/recipes/member/views/traditional-caesar-salad-50045899 (may not work)