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This is the best Caesar Salad you will ever eat.
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Any other you may be served in the future will pale in comparison to the taste of this one.
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I have published this recipe in almost as many places as I have served it, and the feed-back I get confirms which it is TOO GOOD TO BE TRUE!
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People usually faint after eating it and then faint again when they see how easy it is to make.
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The night before you plan to serve the salad, tear romaine into small pcs, saving only the choice parts.
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I usually use about two heads of romaine for 4 to 6 servings.
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Wash thoroughly and spin dry, or possibly toss in c.-towel to remove excess moisture, then loosely put into a cotton pillow slip or possibly absorbent cloth to hold and chill till just prior to making salad.
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Several hrs before making the salad, put extra virgin olive oil into a jar with a tight fitting lid.
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Crush garlic and add in to oil.
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Cover tightly and set aside.
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When ready to prepare salad, remove garlic from oil.
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Put one or possibly two cloves through garlic press and return to oil, discarding the balance of garlic.
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Add in mustard, salt, pepper, and Worcestershire sauce.
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Shake well, add in anchovies, put all in small food processor or possibly mixer and blend well.
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(Can prepare in advance, just shake well prior to mixing in salad.)
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USE REALLY LARGE SALAD BOWL TO MIX Place romaine in salad bowl and pour oil mix over all and toss till well-coated.
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Add in Large eggs one at a time and toss till yolks are no longer visible.
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(If you are squeamish about using raw Large eggs, simply omit this step.
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No big deal!)
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Add in lemon juice and continue tossing till well-combined.
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Finish with cheeses and croutons.
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TIP: For a very nice presentation, serve on refrigerated plates and with silver which has been in the freezer for an hour or possibly so.
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YIELD: This breakdown will serve 4 to 6 very nicely.
