Caesar Salad

• 1 whole Egg
• 1 Tablespoon Kosher Salt
• 1 clove Garlic, Smashed
• 4 whole Anchovies, Minced
• 1/2 whole Lemon
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Ground Mustard
• 1/4 teaspoons Jalapeno Seasoning (optional)
• 1 cup Parmesan, Grated
• 1/3 cups Olive Oil
• 1 head Romaine, Cut Into Bite Size Pieces
• 1/2 cups Caesar Croutons

1. Coddle the egg by bringing a small saucepan of water to a boil and immersing the egg for 60 to 90 seconds. Remove the egg from the water and run under cold water.
2. Place one tablespoon of Kosher salt into a large wooden bowl. Use the smashed garlic to rub the salt all over the bowl until the inside surface of the bowl is coated with garlicky salt. Remove the garlic clove from the bowl and mince before adding back in. Add the minced anchovies and use a wooden spoon to smash it into a paste. Peel and add the coddled egg to the bowl with the juice of half a lemon, the Worcestershire sauce, ground mustard and optional jalapeno seasoning, if you want a little twist on a traditional Caesar.
3. Whisk the dressing, breaking up any pieces of egg white. Add a cup of grated Parmesan and 1/3 cup of olive oil and whisk until combined.
4. Put the lettuce in the bowl and toss until evenly coated with the dressing. Top with croutons and a little extra Parmesan.

egg, kosher salt, clove garlic, anchovies, lemon, worcestershire sauce, ground mustard, ubc, parmesan, olive oil, head romaine, caesar croutons

Taken from tastykitchen.com/recipes/salads/caesar-salad-2/ (may not work)