Caesar Salad(This Recipe Is Foolproof. It Is The Best I Have Ever Tasted.)

• 4 eggs
• dash of Worcestershire sauce
• dash of Tabasco sauce
• 1 Tbsp. dry mustard
• 4 to 5 garlic cloves
• 1 c. lemon juice (freshly squeezed)
• 2 1/2 c. olive oil
• 2 (2 oz.) tins anchovy fillets, drained
• 3/4 c. Parmesan cheese, freshly grated
• Romaine lettuce (crisp hearts and inner leaves only), washed and spun dry
• croutons

1. In a food processor or blender, put 2 whole eggs and the yolks from the remaining 2 eggs.
2. (Reserve the whites for another use.) Add Worcestershire sauce, Tabasco, dry mustard and the garlic cloves.
3. Blend and with the machine running, add the lemon juice, then slowly drizzle in the olive oil.
4. Next, with the machine running, add the anchovy fillets and Parmesan.
5. Put the lettuce and croutons in a salad bowl and toss with enough dressing to coat.
6. Makes 4 cups.

eggs, worcestershire sauce, tabasco sauce, mustard, garlic, lemon juice, olive oil, tins anchovy, parmesan cheese, only, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216506 (may not work)