CLASSIC CAESAR SALAD (FOR 2 TO 4*)

2 Garlic cloves peeled (I use more)
Salt (I usually use coarse)
8 Croutons, 3/4-inch cubes, well-toasted and rubbed with garlic **
8 Anchovy fillets
1 Fresh whole egg, coddled***
1 Whole lemon
1 Tblsp. wine vinegar
4 Tblsp. olive oil
1 Tblsp. or less Worcestershire Sauce (go easy on this it adds a strong flavor)
½ tsp. dry mustard
3 Drops Tabasco sauce
4 Tblsp. Parmesan cheese, grated (I use more)
2 Medium heads romaine lettuce****
Freshly ground pepper

Use a large wooden bowl that is very dry. Place garlic in bowl and mash by forcing the garlic through the prongs of a fork. Cover mashed garlic delicately with salt. Now force the garlic fibers and juice into the wood, using the bowl of a large metal spoon. The salt will help to scratch and force out the garlic fibers. Use a forcing, pressing, rotary movement. (This is usually Jack's job.)

Add several croutons to bowl mixing these around delicately in a circular motion to capture the garlic flavor on the surface of the bowl. Set croutons aside for later use.

Add 6 anchovy fillets and mince (don't skip this part!) Add coddled egg. Squeeze lemon through cloth to hold back pulp and seeds, and add dry mustard, Worcestershire sauce, vinegar, olive oil and Tabasco sauce. Sprinkle 3 tablespoons of the Parmesan cheese on top and use a fork to whip it into a good consistency.

Add torn greens making sure they are well chilled and the water is shaken off. Toss well, but do not bruise the greens. Sprinkle with lots of fresh ground black pepper (unless you don't like it) and toss again.
Sprinkle remaining cheese on surface of salad and toss again until every leaf is glistening with dressing. To prevent sogginess, add garlic-flavored croutons at last moment. To do it completely right, serve on chilled salad plates, with one or two anchovies crossed on top.

* This is four servings as a side dish, or two to three servings as a luncheon with bread and cheese.

** I sometimes use packaged, but homemade ARE better.

*** Bring egg to room temperature, for instance in lukewarm water. Place in heat-resistant bowl or cup with cover (can use a saucer). Cover with boiling water for no more than 1-1/4 minute. Stop cooking by rinsing in cold water.

**** The amount of lettuce will depend on your tastes and the size of the heads. This will work with any good leafy green lettuce. The dressing has a strong flavor.

• from Around the World in a Salad Bowl by Victor Bennett.