Caesar Salad

Ingredients

• ½ head chilled romaine lettuce
• ¼ C onions, finely chopped
• 1 tbs garlic (2-3 cloves, minced)
• 2-3 anchovy filets
• 2 raw eggs
• ¼ C red vinegar
• ¼ C olive oil
• ¼ C croutons
• ¼ C parmesan cheese
• 2 tsp salt

Directions

1. Put salt into salad bowl.
2. Put the onions in the bottom of the bowl and crush them with two forks. I hold the two forks upside down, like a paddle, and crush the onions in a circular manner. The idea is the season the salad bowl with the essence of the onions, and the action of the forks, combined with the sides of the bowl and the abrasive quality of the salt do this job nicely.
3. After the onions are well crushed, add the garlic and anchovies one at a time, crushing each as described above.
4. Once the bowl is well seasoned, add the eggs, salad oil and vinegar and the lettuce.
5. Toss the mixture well to coat all sides of the lettuce.
6. Add the parmesan cheese and the croutons and toss to coat the mixture.
7. Serve at once, topping the individual servings with freshly ground pepper to taste.

Chef's Notes

• If cholesterol is a concern, one egg is sufficient for this recipe