Caesar Salad

• 2 heads romaine lettuce
• 1 garlic clove, cut in half
• 6 tablespoons extra virgin olive oil
• 1 tablespoon sherry or red wine vinegar
• 1 to 2 tablespoons minced anchovies, or to taste
• 2 eggs or 1/2 cup pasteurized egg product
• Salt and black pepper to taste
• 1/2 to 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh lemon juice, or to taste
• Croutons (page 580), rubbed with garlic

1. Peel away all of the dark green (and even medium dark green) outer leaves of the romaine heads; you want only hearts and tender inner leaves.
2. Rub the inside of your salad bowl with the garlic clove; discard it.
3. Add the oil, vinegar, and anchovies to the bowl and whisk to combine.
4. Whisk in the eggs, salt and pepper, and 1/2 cup of the Parmesan.
5. Taste the dressing on a leaf of romaine at this point and assess how much more acidity it needs and whether or not it will need any additional salt (remembering that youre going to add more salty Parmesan in a minute) or pepper.
6. Add lemon juice to taste and salt and pepper as necessary.
7. Toss the lettuce in the dressing; top with the croutons and remaining Parmesan, then bring to the table and toss again.
8. Serve immediately.

garlic, extra virgin olive oil, sherry, anchovies, eggs, salt, parmesan cheese, lemon juice, croutons

Taken from www.epicurious.com/recipes/food/views/caesar-salad-385962 (may not work)