Authentic Caesar Salad: E-Z Version

This is the original Caesar, from Tijuana. (That's right, Tijuana, Baja (Calif) Mexico, the same place that the Margarita came from!). I've simplified this a bit by using anchovy paste and prepared croutons, but it is the same authentic taste. Absolutely great with anything, especially a summer BBQ.

• Ready In: 12 mins
• Serves: 4-8

Ingredients

• 1  garlic clove
• 1⁄4 cup olive oil (extra virgin if you can find one)
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon dry mustard
• 1⁄4 teaspoon fresh ground black pepper
• 1 1⁄2 teaspoons Worcestershire sauce
• 1⁄4 teaspoon anchovy paste
• 1  egg
• 1⁄2 fresh lemon
• 2  heads romaine lettuce
• 5  tablespoons parmesan cheese, grated (fresh)
• 1  cup crouton

Directions

1. Make the dressing with 1/2 of the garlic smashed or minced, oil, salt, mustard, pepper, Worcestershire and anchovy paste. Shake well and refrigerate one hour (or up to 4 days ahead).
2. Rug the inside of a large wooden bowl with the remaining garlic, and discard (the garlic, not the bowl).
3. Just before serving:
4. Nuke coffee cup half full of water to boiling, carefully place egg in hot water for 1 minute.
5. Cool egg (so you can handle it). Crack egg and add to dressing mixture along with lemon juice and shake vigorously, making sure the egg yoke is mixed well.
6. Pour over romaine and toss. Add Parmesan and croutons and serve immediately.