Caesar Salad

• 2 small heads romaine lettuce, thoroughly chilled
• herb croutons
• 1/2 tsp. Season-All
• 1/4 tsp. dry mustard, freshly ground
• black pepper
• dash of garlic powder
• 1 Tbsp. lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. sugar
• 6 Tbsp. olive oil
• 2 Tbsp. wine vinegar
• 1 (2 oz.) can anchovy fillets
• 1 egg, coddled
• 1/4 c. grated Parmesan

1. Wash romaine; remove outside leaves.
2. Break the tender leaves crosswise into pieces about 1-inch wide.
3. Store in plastic bag in fridge until ready to use.
4. When ready to serve, place romaine in large wooden bowl.
5. In a small mixing bowl, combine seasonings, lemon juice, Worcestershire sauce, sugar, oil, vinegar and 3 anchovy fillets which have been mashed or minced.
6. Mix thoroughly. Break coddled egg over greens, then pour salad dressing over all and toss lightly.
7. Serve immediately on chilled salad plates.
8. Top each serving with 2 anchovy fillets.

herb croutons, seasonall, dry mustard, black pepper, garlic, lemon juice, worcestershire sauce, sugar, olive oil, wine vinegar, anchovy fillets, egg, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065099 (may not work)