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Randi39s Best Caesar Salad - part 2

Source of Recipe


Randi Carnahan






List of Ingredients



• 1 large egg
  
• 1 tsp. Worchestershire sauce
  
• 2 TBSP fresh lemon juice
  
• 3 cloves garlic, crushed
  
• 1/4 tsp salt
  
• 1 tsp freshly ground pepper
  
• 1 tsp dijon mustard
  
• 1/3 cup virgin olive oil
  
• 2 medium heads romaine lettuce.
  
• 3/4 cup parmesan cheese, grated
  
• 4 flat anchovies, minced
  






Instructions



1. Bring a small pot of water to a boil, and cook for exactly 45 seconds. Immediately remove from heat and let it cool.
   
   
2. Mix Worchestershire sauce, lemon juice, garlic, salt & pepper, anchovy, and mustard in a bowl.
   
   
3. Crack open coddled egg and add to the mixture above, whisking until smooth.
   
   
4. Slowly add oil in a steady stream while constantly whisking until smooth. If oil is added to quickly, dressing will separate!
   
   
5. Tear romaine into 1/2 inch pieces after removing outer leaves, and place in a large, preferably wooden bowl.
   
   
6. Add 1/2 of the dressing, toss, then add remaining dressing, parmesan cheese, and croutons. Toss again until well blended. Serve on chilled plates.
   
   



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