Caesar Salad

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:07 PM PST

Story Updated: Mar 31, 2008 at 12:07 PM PST

Ingredients

Caesar Salad - 2/7/2005

1/2 tsp. crushed garlic 1 Tbl. black pepper
1 tsp. anchovies 1/2 tsp. Dijon mustard
1 egg (coddled in warm water) 1 lemon
1 tsp. Worcestershire sauce 4 Tbl. olive oil
6 cups Romaine lettuce 2 tsp. Romano cheese
1/2 cup croutons

Directions

In a wooden bowl, mix garlic, pepper, anchovies and Dijon mustard. Cream into a paste with a spoon. Crack egg coddled in warm water and seperate the yolk from the white. Add the yolk to the bowl.

Cut the lemon in half and squeeze in the juice. Add Worcestershire sauce and blend mixture together with the spoon. Keep stirring then slowly add the olive oil.

Cut the Romaine lettuce into bite sized pieces and add to the bowl. Sprinkle in Romano cheese (you can also use Parmesan) and croutons. Toss salad and top with fresh black pepper. Serves 2.

Recipe from Michael Don Rico, El Gaucho

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