Caesar Salad

Directions

1. This is the best Caesar Salad you will ever eat. Any other you may be served in the future will pale in comparison to the taste of this one. 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! People usually faint after eating it and then faint again when they see how easy it is to make.
2. The night before you plan to serve the salad, tear romaine into small pcs, saving only the choice parts. I usually use about two heads of romaine for 4 to 6 servings. 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. Several hrs before making the salad, put extra virgin olive oil into a jar with a tight fitting lid. Crush garlic and add in to oil. Cover tightly and set aside. When ready to prepare salad, remove garlic from oil. Put one or possibly two cloves through garlic press and return to oil, discarding the balance of garlic. Add in mustard, salt, pepper, and Worcestershire sauce. Shake well, add in anchovies, put all in small food processor or possibly mixer and blend well.
3. (Can prepare in advance, just shake well prior to mixing in salad.)
4. USE REALLY LARGE SALAD BOWL TO MIX Place romaine in salad bowl and pour oil mix over all and toss till well-coated. Add in Large eggs one at a time and toss till yolks are no longer visible. (If you are squeamish about using raw Large eggs, simply omit this step. No big deal!) Add in lemon juice and continue tossing till well-combined. Finish with cheeses and croutons.
5. 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.
6. YIELD: This breakdown will serve 4 to 6 very nicely.