Caesar Salad I Recipe

Ingredients <br>- 1 head romaine lettuce <br>- 3/4 cup extra virgin olive oil <br>- 3 tablespoons red wine vinegar <br>- 1 teaspoon Worcestershire sauce <br>- 1/2 teaspoon salt <br>- 1/4 tablespoon ground mustard <br>- 1 clove crushed garlic <br>- 1 egg <br>- 1 lemon, juiced <br>- freshly ground black pepper <br>- 1/4 cup grated Parmesan cheese <br>- 1 1/2 cups garlic croutons <br>- 1 (2 ounce) can anchovy filets <br><p></p>Directions <br>step 1: Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. <br>step 2: In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended. <br>step 3: Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. <br>step 4: Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. <br>step 5: To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately! <br>

Ingredients
- 1 head romaine lettuce
- 3/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 tablespoon ground mustard
- 1 clove crushed garlic
- 1 egg
- 1 lemon, juiced
- freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups garlic croutons
- 1 (2 ounce) can anchovy filets

Directions
step 1: Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
step 2: In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
step 3: Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
step 4: Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
step 5: To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

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