Caesar Salad

Directions

1. 1
   In a wooden bowl, combine the cooked egg yolk, garlic, mustard, salt and lemon juice.
2. 2
   Using a wire whisk, combine the mixture until smooth and creamy.
3. 3
   Then add the Romaine lettuce leaves and coat them completely.
4. 4
   Add the olive oil by pouring in a slow, steady stream to produce a smooth, creaminess in the salad.
5. 5
   Add the anchovies by mixing in evenly the chopped bits.
6. 6
   Season with freshly ground black pepper to taste.
7. 7
   Add the Parmesan cheese and the toasted croutons and toss the salad again to coat the greens evenly.
8. 8
   Note: To coddle egg, Place a whole egg in the shell into boiling water for 1 minute, then separate egg, discard shell and white.
9. 9
   *RAW EGG WARNING
10. 10
    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
11. 11
    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.