Title: Caesar Salad
 Categories: Salads
      Yield: 6 servings
 
      5    Anchovies
      1 tb Cracked black peppercorns
           -(see Note)
    1/2 c  Extra virgin olive oil
    1/2 c  Freshly grated Parmesan
           -cheese
      1    Egg
      3 tb Red wine vinegar
      2 tb Fresh lemon juice
      1 tb Pureed garlic (see Note)
      2 ts Dry mustard
      1 ts Celery salt
      3 ds Tabasco
      3 ds Worcestershire sauce
    1/2    Loaf sourdough, hearty
           -French or Italian bread,
           -with crust, diced
           For croutons
      2 md Heads romaine lettuce
 
  Zesty Tabasco and Worcestershire spice up this innovation from "City
  Cuisine" by Susan Feniger and Mary Sue Milliken (William Morrow and
  Co., 1989).  The dressing contains lightly cooked egg, so if made
  ahead must be refrigerated.
  
  Combine anchovies, black pepper and olive oil in a blender.  Puree for
  about 5 minutes until very smooth.  Add grated Parmesan.  Measure and
  reserve 1/3 cup for use with croutons.
  
  Bring a small saucepan of water to a boil.  Place a refrigerated egg
  on slotted spoon and into boiling water.  Cook for 1 1/2 minutes;
  remove and reserve.
  
  Place vinegar, lemon juice, mustard, celery salt, Tabasco and
  Worcestershire sauce in a large bowl and whisk in anchovy mixture.
  Crack open egg and spoon (including parts the are uncooked) into
  mixture. Whisk until well combined.  Refrigerate dressing if not
  using right away. Combine reserved anchovy mixture with diced bread
  in a bowl; toss to coat. Heat a dry cast-iron skillet or non-stick
  pan over medium-high and cook croutons, stirring constantly, until
  golden and crisp.
  
  Wash and dry lettuce and break into bite-sized pieces.  Place in a
  salad bowl along with dressing and toss well.  Add toasted croutons,
  toss again and serve.
  
  Makes 6 servings.
  
  NOTES: To crack peppercorns, place whole peppercorns on a work
  counter. Place the bottom of a heavy skillet or saucepan on top and
  push down and away from you.
  
  To puree garlic, place peeled garlic cloves in a blender with a dash
  of olive oil; puree.  Make in quantity, if desired, and store in the
  refrigerator as long as two weeks.