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Caesar Salad

1-2 good sized heads romaine lettuce
2-3 inches anchovie paste (squeezed from a tube, probably 1-2 Tbsp)
3-5 cloves garlic, or to taste
1 egg, coddled
4-5 shakes Worcestershire sauce
fresh ground black pepper
1 lemon
olive oil
2-3 handfuls fresh grated parmesan cheese

Wash the lettuce thoroughly. Spin dry.

Start heating up a small pan of water.

Squeeze some anchovie paste into a large wooden salad bowl. Press
a couple of garlic cloves in. With a spoon, smear the anchovie/garlic
paste mix around the bottom/sides of the bowl.

By now the water should be boiling. Drop in a room-temp raw egg,
wait 60 seconds. Remove from the water and crack the egg into the
salad bowl.

Salt and pepper the egg, shake in some Worcestershire sauce. Whisk
it all together.

Ream the juice of one lemon into the bowl. (Again, more or less
to taste). Whisk some more.

Add olive oil in little spurts, whisking between spurts, until you
get the right consistency -- the oil doesn't bead up after being
whisked, but it isn't too watery either. Taste-test on a lettuce
leaf, it helps.

Add the cheese, reserving a little for later, whisk some more.
Taste test again.

Tear the lettuce leaves, drop into the dressing. Toss all together.
Add croutons, toss again, sprinkle with a little bit of decorative
cheese at the end.


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