Caesar Salad

The anchovies are ground into a paste, and added to the dressing in this recipe. So even those who say they do not like anchovies, like this salad. Just don't tell them they're in there. After all, it's not Caesar Salad without anchovies in there somewhere. I serve the remaining anchovies as a side that folks can add to their salad, if they wish.


2  cloves  garlic
4  anchovy fillets
3/4  tsp  salt
1  tsp  freshly ground black pepper
1  Tbs  freshly squeezed lemon juice
1  tsp  Worcestershire sauce
1/2  tsp  Dijon mustard
1  egg yolk
1/3  cup  extra-virgin olive oil
1  bunches  romaine lettuce, washed and dried
1  cup  freshly grated Parmesan or Romano cheese
Croutons


Place garlic, anchovy fillets, and salt in a large wooden salad bowl. Using two dinner forks, mash garlic and anchovies into a paste. Using one fork, whisk in pepper, lemon juice, Worcestershire sauce, Dijon mustard, and egg yolk. Using the fork, whisk in the olive oil.

Chop romaine leaves into 1-1½-inch pieces. Add croutons, romaine, and cheese to the bowl, and toss well. Serve immediately.