Caesar Salad

• 1 head romaine lettuce
• 2 1/2 cups croutons
• 2 ounce can anchovies (in oil)
• 2 cloves garlic, minced
• 1 cup olive oil, less a couple of tablespoons
• 1 tablespoon red wine vinegar
• 3 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 egg, coddled for 30 seconds
• Grated Romano or Parmesan
• Salt and pepper

1. Wash the romaine, cut into bite-size pieces in large bowl, and set aside, covered, in the refrigerator.
2. Place garlic and all but 4-5 of the anchovies in a food processor and pulse. Add vinegar, lemon juice, egg, Worcestershire and process until smooth.
3. Pour mixture in a medium bowl and slowly stir in the olive oil. Whisk vigorously until emulsified. Add salt and pepper to taste.
4. Combine about two-thirds of the dressing, croutons, and grated cheese with the romaine and toss to coat. Garnish with the extra anchovies, if desired, and the extra dressing on the side.

romaine lettuce, croutons, anchovies, garlic, olive oil, red wine vinegar, lemon juice, worcestershire sauce, egg, romano, salt

Taken from www.epicurious.com/recipes/member/views/caesar-salad-1234569 (may not work)