All kinds of junk passes for Caesar salad, but this is the real thing. The essentials in a great Caesar salad are garlic, egg, lemon juice, anchovies, and real Parmesan. Compromise on any of these and you'll still have a good salad, but you won't have a great Caesar. Take a page from casual restaurants if you like and top the salad with grilled or broiled chicken cutlets or shrimp (peeled) to make it far more substantial; it makes a great lunch.
1 clove garlic, halved
2 eggs or 1/2 cup pasteurized egg product
2 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
2 tablespoons minced anchovies, or to taste
Dash Worcestershire sauce
Salt and freshly ground black pepper
1 large head romaine lettuce, torn into pieces
1/2 to 1 cup freshly grated Parmesan cheese
1. Rub the inside of your salad bowl with the garlic clove; discard it.
2. Bring a small pot of water to a boil. Pierce a tiny hole in the broad end of each of the eggs with a pin or a needle and boil them for 60 to 90 seconds; they will just begin to firm up. Crack them into the salad bowl, being sure to scoop out the white that clings to the shell.
3. Beat the eggs with a fork, gradually adding the lemon juice and then the olive oil, beating all the while.
4. Stir in the anchovies and the Worcestershire. Taste and add salt if needed and plenty of pepper. Toss well with the lettuce; top with the croutons and Parmesan, then toss again at the table. Serve immediately.
Chicken, Shrimp, or Scallop Caesar Salad.
Top the salad with slices of grilled or broiled boneless chicken or grilled or broiled shrimp or scallops.