Caesar Salad

 
   1 head romaine lettuce
   1 can flat anchovies, finely chopped
   1 egg, at room temperature
1½ tablespoons lemon juice
 ¼ cup olive oil (include oil from anchovies)
 2 teaspoons garlic powder
½ cup croutons
   grated Parmesan cheese 
 
 

Tear lettuce in bite sized pieces.  Mix anchovies, egg, oil, lemon juice and garlic thoroughly, preferably in a shaker or jar.  Add croutons to lettuce and pour dressing mix over all.  Toss.  Sprinkle parmesan over salad to taste.  Toss again and serve. 
 

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© 2006
Carleta S. Vineys