Caesar Salad

Ingredients

1              Romaine Lettuce
2              Fat Garlic Cloves
2              Anchovy Fillets
1/8 cup     Extra Virgin Olive Oil
1/4           Large Lemon
1              Egg
                Worcestershire Sauce
                Tabasco Sauce
1tsp          Capers
1/2 cup     Whipping Cream
Block        Parmesan Cheese (No grated cheese product !)

Wash and dry the lettuce leaves and shred them by hand into bite size pieces and set aside. Preferably you should use a one piece wooden bowl. You should never use any soap to clean the bowl but only water because the garlic and oil tends to penetrate the bowl. This makes sure you never get soapy dressing.

Put the peeled garlic cloves in the bowl and shred them as small as possible using two forks. Using the same two forks add the anchovy fillets and shred them too. Push the garlic and anchovy to the side of the bowl. Add the olive oil (the better the quality of the oil the better the dressing) and squeeze the lemon into the oil. Whip the oil and lemon with the forks so that they emulsify. The mixture should become cloudy and thicken. Add the raw egg and continue to whip to completely incorporate the egg. Add a couple of shakes of Worcestershire and about double the Tabasco or to taste. Again whip to incorporate. Add half the capers on top of the garlic and anchovies that were pushed aside and squish them using the forks. Now mix everything together.

In a separate bowl whip the whipping cream so it will still flow and add it to the rest of the dressing and mix. Add the lettuce into the bowl and grate a little of the parmesan cheese on top of the lettuce. Toss the lettuce so that all the lettuce is completely coated. Serve on a cold plate and grate some more parmesan on top.

Note there are no croutons. Croutons tend to absorb the dressing and thus the flavor of the salad is lost to the croutons. And for those of you have a fear of anchovies - get over it. Without the anchovies the garlic will tend to overwhelm everything else.