Caesar Salad

• 4 cloves garlic, peeled and pressed
• nickel size anchovy paste
• 1 Tbsp. Worcestershire sauce
• 2 to 8 Tbsp. salad vegetable oil
• 1 slice lemon
• croutons
• lettuce
• 5 shakes salt
• 5 shakes black pepper
• 1 tsp. Grey Poupon mustard
• 1 to 2 Tbsp. Italian red wine vinegar
• 2 minute coddled egg
• Parmesan cheese

1. Blend garlic, salt, black pepper and anchovy paste into a paste.
2. Blend mustard into paste.
3. Blend Worcestershire sauce into paste.
4. Blend vinegar into paste.
5. Blend vegetable oil in increments of 2 tablespoons (up to 8 tablespoons, depending on salad size) into paste.
6. Squeeze 1 slice of lemon into paste. Blend.
7. Crack the coddled egg (see note) into paste.
8. Whip until smooth.
9. Dump cool, crisp, slightly damp lettuce into bowl.
10. Pour on dressing.
11. Toss.
12. Add croutons and Parmesan cheese.
13. Toss.

garlic, anchovy, worcestershire sauce, salad vegetable oil, lemon, croutons, salt, black pepper, mustard, italian red wine vinegar, egg, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=393806 (may not work)