Tony B'S Caesar Salad

• salt
• pepper
• 2 large garlic cloves
• 2 shakes of Worchestershire
• 4 shakes of Tobasco
• 1 can anchovies
• 1 Tbsp. dijon mustard
• Juice of 1 lemon
• olive oil
• 1 egg
• 3 strips bacon (cooked & chopped)
• 1 baguette French bread
• 2 cups Parmegianno Regiano (grated)
• 2 heads Romaine lettuce

1. In a large salad bowl, crush the garlic cloves, salt and pepper together with a fork until a paste. Add Worchestershire, Tobasco and anchovies. Continue to crush with a fork until everything in blended into a paste. Add dijon and juice of 1 lemon, mix until integrated into the paste. Next, while continually beating the paste with a fork, add olive oil until the volume of the dressing triples in size. Mix well. Taste and add more oil if necessary. Put dressing in fridge (or outside if it's cold) to chill for about an hour.
2. Wash lettuce and tear into manageable pieces, set aside to dry and chill (best if put in fridge). Cut baguette into 1/2 inch cubes, toss with a bit of olive oil, salt and pepper, and bake in oven until golden and crispy. Set aside to cool.
3. To make the salad, beat 1 egg into the chilled dressing until fully combined. Toss croutons in the dressing until coated. Add bacon and lettuce, toss well, then add cheese and toss again. Enjoy!

salt, pepper, garlic, worchestershire, anchovies, mustard, lemon, olive oil, egg, bacon, bread, parmegianno regiano

Taken from www.epicurious.com/recipes/member/views/tony-bs-caesar-salad-50020834 (may not work)