Caesar Salad - Serves 4-6

1 good sized head of Romaine lettuce, ripped into manageable pieces
1 egg, dropped in boiling water for one minute, then removed and run under cold water (or, just use it raw)
1/2 cup Olive Oil
1/2 cup grated parmesean cheese (fresh is best)
1/2 teaspoon anchovy paste OR 1 tsp Worcestershire Sauce
2-3 cloves of garlic, crushed and minced
1 large lemon
Fresh ground black pepper to taste
Croutons for garnish (about 1/2 cup-1 cup depending on your preference)
  1. Smash the garlic cloves, remove skin, and place in salad bowl.  Crush with a mortar. (If you don't have a mortar, then mince well and put into bowl)
    2.  Add the egg, and whisk with garlic cloves until blended.  Slowly add a thin stream of olive oil to the bowl, whisking constantly.  It should thicken.
    3.  Add the anchovy paste or Worcestershire Sauce and whisk. 
    4.  Cut the lemon in half, squeeze the juice from both halves into the bowl, and whisk.  Add some fresh ground black pepper (at least a teaspoon).
    5.  Add the Romaine, and toss well to evenly coat the leaves.  Add 1/2 cup of parmesean cheese and toss again.  Add croutons and have additional fresh ground black pepper to pass, along with some extra  parmesean.
*NOTE* You may make your own croutons if you want if you have some leftover crusty bread - recipe follows:
1.  Slice about 6 ounces of leftover french bread into crouton size pieces.  Place on a cookie sheet in a 400 degree oven for about 15-20 minutes.
2.  Heat 4 tbs of Olive oil in a large pan, and add 2 cloves of smashed garlic.  Toss the bread in the pan over low heat for about 5-10 minutes.