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David Vano's Caesar Salad by www.country-cooking.com
Start with a medium head of romaine lettuce. Holding head firmly,
cut 1/2" off botton and then cut entire head in 1" slices. Put in cold
water. Let sit while preparing dressing. In a very large wooden bowl add the following: 3" strip of anchovies paste; 1 coddled egg (a must); the juice of 1/2 lemon; 4 T balsamic vinegar ; 5 T olive oil (I do not use extra virgin because it does not have the taste; the less expensive, more pressed olive oil is my choice); 1-2 cloves or garlic pressed; 1/2 t seasoned salt; 1 T Lea and Perrin; Tobasco to taste, 4-5 drops; 2-3 T parmasan cheese fresh grated (never out of a box); your favorite croutons. Start with the garlic and anchovy paste. Mix in bowl with all liquids; add remaining ingredients; put in croutons to let sit in liquid for a few seconds. Thoroughly dry lettuce (use spinner if you have one) and put in bowl. Toss until all lettuce is coated. Add fresh groung pepper (I like a lot) and a few more croutons. Serve immediately. Offer more pepper.
Please note that you cannot make this ahead; it will be no good in 1-2
hours. Also, if you do not eat all salad throw out remaining. Romane
lettuce gets very bitter and cannot be left over.
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