Caesar Salad

Ingredients

1cup Garlic croutons
2 Romaine lettuce hearts
Dressing:
1 Egg at room temperature
1 tsp Garlic, minced
1 tail Anchovy fillet, chopped
Salt and black pepper to taste
1 tbsp Lemon juice, freshly squeezed
2 drop Worcestershire sauce
3 tbsp Olive oil
3 tbsp Parmigiano Reggiano, freshly grated

Method

1.Remove root ends of each lettuce and separate leaves. Discard any damaged outer leaves and wash. Dry lettuce with paper towel and arrange on a serving platter. Store in refrigerator until ready to use. Cover the egg in a small bowl with boiling water and let stand for 1 minute. Immediately run cold water into the bowl until the egg can be easily handled.
2.In another bowl, whisk together the garlic, anchovy, and salt until mixed. Blend in the lemon juice and Worcestershire sauce. Then add in the prepared egg and whisk until the mixture is thick. Slowly drizzle in the olive oil with one hand while vigorously whisking the mixture with the other. Once the mixture is thoroughly incorporated, add in half of the Parmesan cheese. Toss the croutons with 1/3 of dressing in a salad bowl until well coated. Add the Romaine lettuce hearts and the rest of the dressing. Toss until coated. Divide the salad between two chilled plates and sprinkle each salad with the remaining Parmesan cheese and coarsely ground pepper.