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Traditional Caesar Salad

Caesar salad should have a bite to it and be creamy, but not too creamy. This recipe was came to after literally dozens of tries, forcing my wife to be the guinea pig. We really think this is a perfected, authentic recipe. Don't be scared of the use of the anchovy paste…you DO NOT taste the "fish," but the ingredient is absolutely essential to the traditional flavor. Feel free to add grilled chicken in step 5 to make it a chicken Caesar.

A few other notes: From step one to completion is a complete, uninterrupted process. This is not a dish that should be made ahead of time and stored or chilled.

Also, I use raw eggs in my recipe which some people are skeeved by and you should be aware many health officials advise against for fear of salmonella. I have no alternative to offer you while still standing by the quality of the recipe. If you are uncomfortable with raw eggs, I suggest you get bottled dressing… and while you're at it, get a life as well.

INGREDIENTS
1 large, romaine lettuce
1/3 cup + one tablespoon olive oil
2 teaspoons garlic paste
½ teaspoon of anchovy paste
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
1 ½ egg yolks from large eggs
½ cup grated parmesan cheese
1 teaspoon Tabasco
Juice of 1 medium sized lemon
1 teaspoon ground black pepper
1 1/8 teaspoon coarse ground sea or kosher salt
Shredded parmesan cheese for garnish

To Make...

1. Trim the romaine lettuce of bruised or browned leaves, then cut into ½ inch, large bite size pieces. Wash and rain the lettuce, then place in the refrigerator for 15-30 minutes. It is also a nice touch at this time to place the bowls/plates you are going to serve the salad on in the fridge as well.

2. Using a large salad bowl, place the garlic paste in the bottom of the bowl, along with the anchovy paste. Using a wooden spoon, rub the pastes along the bottom and sides of the bowl.

3. Add the dry mustard, Worcestershire, lemon juice, tabasco, black pepper and egg yolks into the bowl and mix with a wire whisk.

4. Slowly drizzle in the olive oil, mixing with a wire whisk, blending well. If you are not ready to serve yet, simply set aside the bowl at this time until you are ready to do so, but do not allow this to sit for more than 20 minutes, or the flavors will break down and your salad will suck

5. To the bowl, add the romaine lettuce and then top with the grated parmesan and the salt, then mix all of the bowl together, quite well. Each piece of lettuce should be evenly coated with the entire dressing mixture.

6. Serve the salad evenly into serving bowls, then offer guests the shredded cheese as topper.