Caesar Salad
1 egg*
juice of 1/2 lemon
1 inch anchovy paste
large dab mustard
1-2 tbs. worcestershire sauce
2 plump garlic cloves (or more)
freshly ground black pepper, to taste
olive oil (~1/2 - 2/3 c. for large bowl)
romaine lettuce
parmesan cheese (pref. freshly grated)
croutons (stale baguette bread works great)
1.Mix up the dressing in the bowl you plan to serve from: blend raw egg, lemon juice, anchovy paste,
mustard, worcest. sauce, garlic (through a press or very finely minced), and pepper. Add olive oil in a thin
stream, stirring constantly. 2.Adjust seasonings to taste. 3.Toss dressing with lettuce, cheese and croutons.
4.Serve immediately.
*Take your risks with salmonella (sp?) or use pasteurized egg..