Caesar Salad

• 2 large cloves garlic
• 2 anchovy fillets (optional)
• 2 egg yolks, coddled
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 3 drops Worcestershire
• Freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2/3 cup virgin olive oil
• 1 head romaine lettuce
• 2 to 3 tablespoons Parmesan cheese for garnish
• 1 cup croutons

In a large serving bowl, smash garlic and anchovy fillets with a fork. Mix in coddled egg yolks (directions follow), lemon juice, mustard, Worcestershire, black pepper and Parmesan.

To coddle egg yolks, separate whites from yolks, reserving egg whites for another use. Bring a small saucepan of water to a boil. Carefully place egg yolks in a strainer; lower into the boiling water. Cook egg yolks 30 seconds; remove and drain. Add yolks to dressing ingredients.

Slowly add olive oil to salad dressing while whisking with a fork. Add lettuce and toss well in dressing. Garnish with additional Parmesan and croutons.