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1
1.
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2
Cook the bacon till very crisp.
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3
Set aside and allow to drain on paper towels.
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4
2.
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Place egg in a glass of hot water and set aside till it reaches room temperature (10-15 min).
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6
3.
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Crush the garlic in a large wooden bowl.
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Add in the anchovies and crush into a pulpy mass.
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Mix with black pepper.
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4.
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Add in mustard, worcestershire sauce and tabasco.
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Separate the egg, keeping the yolk.
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If you cannot find any extra large Large eggs then 2 small Large eggs is fine.
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Stir in each of these ingredients thoroughly as you add in each one.
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15
5.
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SLOWLY add in the oil from the anchovy tin, using a french whisk to mix.
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6.
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SLOWLY add in extra virgin olive oil, rapidly whipping till you get a thick paste.
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19
You may have to vary the amount of oil to achieve this (at least 3/4 c.).
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20
7.
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Squeeze in some red wine vinegar to taste.
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Once around the bowl is usually sufficient.
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8.
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Squeeze in one lemon for the juice, again to taste.
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9.
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Just before serving, add in the lettuce, croutons, crushed bacon and parmesan cheese.
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Toss Thoroughly.
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The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.
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You may want to add in more garlic, tabasco, worcestershire, mustard depending on how spicy you like your Caesar Salad.
