Caesar Salad

By Christy Rost

Ingredients:

2		large cloves garlic
2		anchovy fillets (optional)
2		egg yolks, coddled
2		tablespoons freshly squeezed lemon juice
1		teaspoon Dijon mustard
3		drops Worcestershire
		Freshly ground black pepper
¼		cup freshly grated Parmesan cheese
2/3		cup virgin olive oil
1		head romaine lettuce
2 to 3		tablespoons Parmesan cheese for garnish
1		cup croutons

In a large serving bowl, smash garlic and anchovy fillets with a fork. Mix in coddled egg yolks (directions follow), lemon juice, mustard, Worcestershire, black pepper and Parmesan.

To coddle egg yolks, separate whites from yolks, reserving egg whites for another use. Bring a small saucepan of water to a boil. Carefully place egg yolks in a strainer; lower into the boiling water. Cook egg yolks 30 seconds; remove and drain. Add yolks to dressing ingredients.

Slowly add olive oil to salad dressing while whisking with a fork. Add lettuce and toss well in dressing. Garnish with additional Parmesan and croutons.