Caesar Salad
Improvise on this to suit what ingrediants you have.
These amounts serve 2 to 4 people, depending upon whether it's a hearty
main part of the meal or only a side salad.
1	Large head of Romaine, washed, dried, torn or cut into bite sized pieces. Chill well
3	Anchovy fillets. (dry the oil off with paper towel)
1	Clove Garlic, (or two if cloves are small)
1 1/2	Tsp Dijon mustard
1/2	Tsp Worcestershire sauce (or 3/4)
1	Egg, (Coddled for 1 min in hot water. Or raw if you prefer)
1/2	Cup Croutons, (or more), make them yourself or store bought
2 or 3	Tbsp grated Parmesan cheese (more if you like it)
3/4	Cup olive oil (or 1/2 cup for smaller salad)
	Juice of half a fresh lemon or 1 1/2 tblsp, or 1/4 cup vinegar
	Fresh ground black pepper
	If preparing at the table, prepare all ingrediants & egg on a tray ahead of time.
	Crush the garlic in a wooden bowl with a little salt to help crush it better.
	Add anchovies and mash well.  (anchovy paste works well and mashes easier)
	Add the mustard & Worcestershire to make the mixture easier to mash.
	Keep mixing & turning the bowl to mash into the bowl & make creamy.
	Add lemon juice and beat well.
	Add oil slowly in a thin stream, beating all the while to make smooth.
	Then beat egg into the dressing in the bowl, making the dressing thick & creamy.
	Add the lettuce and croutons & toss well to completely wet all the leaves.
	Grind pepper to suit over top and 2 or 3 tbsp grated parmesan.
	Toss again and add more parmesan if you like more.
	Best served immediately, does not keep overnight.
	Pass grated parmesan so guests can add more if they like.
	You will probably have to make this a couple times to decide if you want to
	vary any of the ingrediants or amounts to suit yourself.
	Some recipies leave the anchovies in small pieces and toss into the finished salad.
	Some also say to break egg over the greens and toss in.
		From "The Gourmet Kitchen" of Mel Ruller