The Original Caesar Salad

• Romaine lettuce
• 3-4 garlic cloves
• 3-4 anchovie filets
• 1 cup sourdough croutons, preferably baked crunchy in garlic butter, about one inch cubes
• 1 tablespoon Worchestershire sauce
• 1/2 teaspoon (any hot red pepper sauce) sauce
• 1 coddled egg yolk (boil egg 52 seconds, then separate yolk)
• 1 whole lemon, juiced
• 2 tablespoons red wine vinegar
• 1/2 cup virgin olive oil
• 1/4 cup grated parmesan

1. Note: If you have a large wooden salad bowl (preferably round bottom) you can make the dressing directly in the bowl and add the lettuce, etc. when you're done and serve. If not, make the dressing in a separate round bottom bowl.
2. 1. Crush and husk garlic, mince.
3. 2. Add anchovies and one single crouton and smash together to make a paste
4. Note: I use two forks, using one to scrape the garlic, etc., over the other until it becomes paste-like (don't worry, it won't be a true "paste").
5. 3. Add Lea & Perrins and the Tobasco.
6. 4. Add coddled yolk.
7. 5. Juice the lemon directly into the paste (either by wrapping it in a cloth napkin or cheese cloth, to capture seeds).
8. 6. Add red wine vinegar, mix.
9. 7. Add virgin olive oil and whisk with fork to emulsify.
10. 8. Chop the head of romaine lettuce into bite-size pieces -- don't use just the romaine heart, and don't tear the lettuce (no matter what your mother told you) -- dark green leaves give the best flavor, chopping the best texture.
11. Add parmesan and the remaining croutons, and toss!

garlic, filets, sourdough croutons, worchestershire sauce, pepper sauce, egg yolk, lemon, red wine vinegar, virgin olive oil, parmesan

Taken from www.epicurious.com/recipes/member/views/the-original-caesar-salad-50068538 (may not work)