Caesar Salad

I personally do not like when a restaurant serves a creamy Caesar Salad dressing. It's just not what a Caesar Salad is, although this version can be tasty. The real thing is quite easy to make at home and you do not need to use raw eggs (I am sure some would disagree). Here's how I make it:

Ingredients:

• 3 anchovies, packed in oil or if in salt, rinsed

• 1 clove garlic, minced

• 1 tablespoon dijon mustard (optional)

• if not using mustard, a teaspoon of worchestershire sauce will do

• juice of 1/2 lemon

• 3 tablespoons extra virgin olive oil

• grated or shredded parmigianno reggiano cheese-lots of freshly ground black pepper

• washed and dried lettuce leaves (preferably romaine)

Directions:

Chop the anchovies as small as you can or you can use a tablespoon anchovy paste. Mix in a bowl with the minced garlic, the mustard if using, and the lemon. While whisking, drizzle the oil until it emulsifies. Toss with the lettuce until evenly coated then add the cheese, toss again, and add a few grinds of pepper. Salt to taste.

Most people like to serve with croutons and optionally more anchovies.