Caesar Salad

Directions

1. 1
   Tear
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   the
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   romaine
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   lettuce
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   into
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   bite-size
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   pieces. Reserve.
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   Rub
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   salad
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    bowl
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    with
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    clove of garlic.
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    Into salad bowl, add the olive oil.
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    Crush the garlic into the olive oil. While
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    whisking
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    constantly, break the egg into the salad bowl mixture.
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    When
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    this
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    mixture
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    achieves
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    a smooth consistency, very
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    slowly add lemon juice, until it has a creamy look.
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    Add 1/2 of
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    the
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    cheese
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    and
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    mix
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    again.
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    At this point, add the chopped anchovy filets and 2 tablespoons wine vinegar.
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    Whisk this mixture
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    until
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    smooth.
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    Add lettuce, coating well.
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    Add remainder of cheese and top with croutons and artichoke hearts (drained). Serve on chilled plates.
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    Serve with London Broil.