Caesar Salad

• 5 anchovies
• 1 teaspoon cracked black peppercorns
• 1/2 cup, plus 1/2 teaspoon, extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1 egg
• 1 clove garlic, peeled
• 1 tablespoon red-wine vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons dry mustard
• 3 dashes Tabasco
• 3 dashes Worcestershire sauce
• 1/2 loaf sourdough baguette or hearty French or Italian bread with crust, diced for croutons
• 2 medium heads Romaine lettuce

1. Combine the anchovies, black pepper and a half-cup of the olive oil in a blender or food processor.
2. Puree about five minutes until very smooth.
3. Add the grated Parmesan and blend briefly to combine.
4. Measure and reserve one-third cup of the anchovy mixture for use with the croutons.
5. Bring a small saucepan water to a boil.
6. Place a refrigerated egg on a slotted spoon and submerge in boiling water.
7. Cook one-and-a-half minutes, remove from the water and reserve.
8. Puree the garlic with the remaining half teaspoon of olive oil in a blender, or mash together with a mortar and pestle.
9. Place the garlic and the remaining dressing ingredients in a large bowl and whisk in the anchovy mixture.
10. Crack open the egg and spoon it (including the parts that are uncooked) into the mixture.
11. Whisk until well combined.
12. Combine the reserved anchovy mixture with the diced bread in a bowl and toss to coat.
13. Heat a dry cast-iron skillet over medium-high heat and cook the croutons, stirring constantly until golden and crisp.
14. Wash and dry the lettuce.
15. Discard the tough outer leaves and break the remaining leaves into bite-sized pieces.
16. Place in a salad bowl along with the dressing and toss well.
17. Add the toasted croutons, toss again and serve.

anchovies, cracked black, olive oil, parmesan cheese, egg, clove garlic, redwine vinegar, lemon juice, mustard, worcestershire sauce, sourdough baguette

Taken from cooking.nytimes.com/recipes/3827 (may not work)