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Caesar Salad
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Source: Jean Porrett
| 3 cloves | garlic |
| ¼ cup | olive oil |
| 2 – 3 | anchovies |
| 1 tsp | lemon juice |
| 1 tsp | Dijon mustard |
| 1 bunch | romaine |
| 1 tsp | Worcestershire sauce |
| ½ cup | grated cheese |
| 2 | eggs |
Directions:
Prepare romaine.
Mince garlic and anchovies using a garlic press.
Add mustard and Worcestershire sauce to above mixture.
Coddle eggs for 2 minutes and whisk into above mixture.
Whisk in olive oil, dressing will thicken.
Stir in lemon juice.
Grate parmesan, asiago and locatelli cheeses together.
Sprinkle salad with croutons and cheese mixture.
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