-= Ingredients =-
2 head Romaine
Dressing
1 can of anchovies
1/2 whole lemon, squeezed
1 clove Garlic, minced
5 tablespoons of olive oil
3 tablespoons  of  Red wine vinegar
1 1/2 teaspoon of  Worcestershire sauce
1 Egg yolk
1 tablespoon of Dijon mustard
2 handful Croutons, Pepperidge Farm
2 tablespoons of  Parmesan, grated

-= Instructions =-
Wash and dry lettuce carefully. I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1 1/2 hours. I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.

Crush the garlic and anchovies together until they are a fine paste. Whisk in other ingredients rapidly. Toss salad, shave parmesan cheese and add croutons at the last minute -- do not let lettuce sit with dressing on it or it will wilt.

Season with ground pepper to taste.


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