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Caesar Salad

1 head Romaine lettuce
1 raw egg yolk
2 tbsp lemon juice
1/4 cup white vinegar
2 cloves garlic
3 anchovy fillets (optional)
1/2 cup olive oil
2 tsp Worcestershire Sauce
1/4 cup Parmesan Cheese

Either tear or cut the Romaine into bite size pieces. Leave them
to soak in ice water for 1/2 hour.

Immediately before serving, crush the garlic with the back of a
(wooden) spoon or with a fork in the bottom of the serving bowl.
Add the drained anchovy fillets and mash this all together. Move
this mash over to a side of the bowl so it is not in the way.

Put egg yolk in bowl and add lemon juice. Beat together with a
whisk until creamy and light in color -- about 30 seconds to 1
minute. Slowly drizzle the olive oil into the bowl while continously
whisking it into the egg yolk mixture. If the oil starts to form
globs on top of the mixture, stop adding for a while and whisk what
you can see in. You are trying to form a mayonaise in this step.
Use up to the 1/2 cup of oil. If at any time you feel that the
mixture might separate, do not add any more oil but you should be
able to easily get 1/4 cup of oil into the emulsion without trouble.

Bring the garlic and anchovy mixture down from the side of the bowl
and whisk it in. Add the vinegar, Worcestershire sauce and some
salt and pepper. Taste and adjust ingredients to your liking.
and adjust flavors.

Remove lettuce from water and pat very dry with a towel. Put into
serving bowl, sprinkle on a bit of the parmesan cheese and toss to
coat the lettuce with the dressing.

Spread croutons over top, sprinkle on a little more cheese and
serve immediately.


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