The night before perparing this wonderful salad, I make an infusion of garlic in my olive oil.  Using a SaladSuccess bottle, I fill it near to the top and drop in a peeled bud of rough chopped garlic.

Ingredients

Infused garlic olive oil

White wine or white balsamic vinegar

Juice of two lemons

2 hard-boiled or 3 minute coddled eggs*

Dried Mustard or Dijon Mustard

Salt

Pepper

Tabasco Sauce

1 half tube of anchovy paste

½ cup of grated Parmesan Cheese

Toasted croutons

Romaine lettuce in bite size pieces

Directions

Olive oil to the oil line

White vinegar to the vinegar line

Juice of two lemons

1 Tsp of dry mustard or Dijon mustard

Egg yokes – Optional (See paragraph below)

½ tube of anchovy paste

2 pinches of salt

1 pinch of pepper

A dash or two of Tabasco sauce

Shake aggressively

Caesar salad is traditionally made with a 3 minute coddled eggs.  If you are comfortable with your egg source or can buy pasteurized eggs, add the yolks to the dressing mixture.  If you are uncertain, hard boil the eggs, and serve them sliced on top of the lettuce along with the parmesan cheese and croutons, then pour over the dressing.  I like to use Reggiano, but sometimes have been known to use less expensive parmesan.