Caesar Salad

This is adapted from the New York Times Cook Book.  Adding the egg in at the end, after the lettuce, giving the dressing a less creamy consistency, which some people prefer.

Ingredients

• Romaine Lettuce
• One Clove Garlic
• Worcester sauce
• Tabasco
• Mustard
• One egg
• Parmesan
• Olive Oil
• Half a lemon
• Croutons
• Anchovies
• Pepper

1. Cut a clove of garlic in half.  Rub the inside of your salad bowl with the raw end of the garlic to coat the bowl.
2. Juice the half lemon into the bowl.
3. Add an equivalent amount of olive oil (so there are equal parts lemon juice and olive oil.
4. Add most of your grated Parmesan, a healthy table spoon of mustard (horseradish can be substituted as well).
5. Add a teaspoon of Worcester sauce, and a few drops of Tabasco, and pepper to taste.
6. Thinly slice the anchovies and add them to the bowl.
7. Add the raw egg.  The NYT Cookbook suggests boiling it for a minute so it isn’t raw.  I don’t think this is necessary.
8. Mix well by hand.
9. Add the lettuce and croutons, and toss.
10. Sprinkle the remaining Parmesan on top of the tossed salad for presentation

This is a pretty vague recipe because it can be wildly altered.  Caesar Salad means different things to different people.