Caesar Salad



1 head Romaine lettuce                                             

¾ cup extra virgin olive oil                                       

3 TBSP red wine vinegar                                          

1 tsp Worcestershire sauce                                       

½ tsp salt                                                                   

¼ TBSP ground mustard                                           

1 clove crushed garlic

1 egg

1 lemon, juiced

Freshly ground black pepper

¼ cup grated parmesan cheese

1 ½ cups garlic croutons

1 (2 oz.) can anchovy filets

Clean lettuce and spin dry in a salad spinner.  In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, and lemon juice.  Whisk until well blended.

Coddle egg by heating 3 cups of water to boiling.  Drop in egg, still in its’ shell, and let stand for 1 minute.  Remove egg from water and let cool.  Once cooled, crack open and whisk into the dressing until thoroughly blended.

Mash the desired amount of anchovies and whisk into dressing.  If desired, set aside a few for garnish. 

Tear cleaned romaine leaves into a large salad bowl.  Pour dressing over top and toss lightly.  Add the grated cheese, croutons, and fresh ground black pepper, toss.  Serve immediately.