Caesar Salad

INGREDIENTS: Romaine Lettuce (leaves torn or leave whole), 1 clove Garlic, extra virgin Olive Oil, 1 or 2 Egg yolks (if scared of Salmonella, may use soft-boiled egg yolk/s instead), 3-4 Anchovy fillets, 1 teaspoon (Dijon) Mustard, juice of half a Lemon, fresh Parmigiano or Parmigiano-Reggiano cheese, White Pepper, rock Salt. Optional: Garlic Croutons, Bacon Bits P and I both love Caesar Salad, its fairly easy to make, and were simply tired of the mediocre and expensive ones that they serve in most restaurants. So yesterday, I made some for our dinner. My no-miss recipe: Mash one large garlic clove, pressing it against sides of salad bowl. Add the anchovy fillets, mashing it together with the garlic. Drop in the 2 egg yolks and Dijon mustard. Squeeze in the lemon juice. At this time, whisk the dressing while slowly adding the extra virgin olive oil. When desired amount is reached, add some grated parmigiano cheese until you reach the consistency that you want. Add salt and white pepper to taste. Add more lemon juice if too salty. If using whole Romaine lettuce leaves, coat top of each leaf with the dressing. If leaves are torn, simply toss salad with the dressing. (The optional part: If adding garlic croutons, drop 3-4 cubes/squares in the salad bowl and crush it with the remaining dressing. Then scoop it out with a spoon and distribute it on top of lettuce). Add more grated parmigiano cheese on top, (add the bacon bits if you have them) and tadaaaaaaaa......