Original Caesar’s salad recipe
Serves two

Ingredients
1 head crisp romaine lettuce
3/4 cup extra virgin olive oil
1 teaspoon Worcestershire sauce
1/4 tablespoon Dijon mustard
1 clove crushed garlic
Coddled egg (Boil for 30 seconds to 2 minutes. Let cool)
1 lime, juiced
Fresh ground black pepper
1/4 cup grated Parmesan cheese
4 sliced baguette oven baked garlic croutons
6 Anchovy fillets

Directions
Clean lettuce thoroughly and refrigerate until crisp, at least 1 hour or more. In a wooden 
bowl combine, mustard, anchovies, garlic, black pepper and part of the grated Parmesan, 
whisk with a wooden paddle until it forms a paste.  Once cooled crack the egg and whisk 
yolk into dressing until thoroughly blended. Add olive oil slowly. Add whole romaine lettuce 
leaves and gently roll them into the dressing. Serve on a platter and add the rest of the 
grated cheese, croutons, fresh ground pepper and salt to taste.