Caesar Salad

Salads

1 egg
1/2 lemon; juice of
1 in anchovy paste
1 large dab mustard
1 tablespoon Worcestershire sauce
3 plump garlic cloves; (or more)
freshly ground black pepper; to taste
olive oil; (~1/2 - 2/3 c. for
-- large bowl)
romaine lettuce
freshly grated parmesan cheese
croutons

Mix up the dressing in the bowl you plan to serve from: blend raw egg, lemon juice, anchovy paste, mustard, Worcestershire sauce, garlic (through a press or very finely minced), and pepper. Add olive oil in a thin stream, stirring constantly. Adjust seasonings to taste. Toss dressing with lettuce, cheese and croutons.