• 2 heads of Romaine lettuce, torn into small pieces, (with stalk of the Romine removed).
• (We remove the stalk of the Romine to give the salad a more delicate taste).
• 6 cloves of garlic, crushed and diced (use a garlic press)
• Rub crushed garlic against sides of a wooden bowl with a fork
• 1 ½ tbsp. anchovy paste
• Mix with garlic
• 1 tsp. grey poupon mustard
• Mix with garlic and anchovy paste
• 2 whole eggs ( Use 1 egg if making salad for less than 6 people)
• Beat eggs into mixture
• 10 shakes of Worchestshire sauce, approx. 2-3 tbsp. (should change the color of the dressing)
• Juice from 2 ½ lemons (use ½ lemon per person, assuming large, juicy lemons are used). (Use more if mixture does not taste "lemonie")
• Stir mixture frequently while adding the lemon juice, to enable the lemon juice to "cook" the eggs.     Mixture should taste tart!
• Add approximately 1 to 1 ½ cups (plus) Parmesan cheese to thicken the mixture.
• Mix all ingredients together.

This mixture can be made 2 - 3 hours ahead - cover and keep Refrigerated until you are ready to use.

When ready to serve:

• Add 1 large tbsp. olive oil and 1 large tbsp of Crisco or Wesson vegetable oil for each person eating the salad, plus
• one extra tbsp each - for the salad bowl!  (I prefer my Caesar salad to be real moist).
• Mix the oil in with the mixture
• Add 1/2 of the Romaine lettuce to the salad bowl AND
• Fold (not toss) the salad with the mixture.
• Add the remaining Romaine and repeat the above step.
• Add croutons at the last minute.
• Add additional Parmesan cheese as needed

Serve ASAP!

  Recipe will serve 5 - 6 people.

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