THE ORIGINAL CAESAR SALAD

Steps:

• Note: If you have a large wooden salad bowl (preferably round bottom) you can make the dressing directly in the bowl and add the lettuce, etc. when you're done and serve. If not, make the dressing in a separate round bottom bowl. 1. Crush and husk garlic, mince. 2. Add anchovies and one single crouton and smash together to make a paste Note: I use two forks, using one to scrape the garlic, etc., over the other until it becomes paste-like (don't worry, it won't be a true "paste"). 3. Add Lea & Perrins and the Tobasco. 4. Add coddled yolk. 5. Juice the lemon directly into the paste (either by wrapping it in a cloth napkin or cheese cloth, to capture seeds). 6. Add red wine vinegar, mix. 7. Add virgin olive oil and whisk with fork to emulsify. 8. Chop the head of romaine lettuce into bite-size pieces -- don't use just the romaine heart, and don't tear the lettuce (no matter what your mother told you) -- dark green leaves give the best flavor, chopping the best texture. Add parmesan and the remaining croutons, and toss!