Caesar salad

Yield: 1 servings

Measure Ingredient
1 \N Very fresh egg yolk
¼ teaspoon Salt
6 tablespoons Divided olive oil
1 clove Garlic, crushed
½ teaspoon Worcestershire sauce
½ teaspoon Dijon style mustard
3 tablespoons Apple cider vinegar
\N \N Fresh ground black pepper
1 cup Homemade croutons ****
3 tablespoons Fresh grated/hand
\N \N Shredded Parmesan cheese
1 tablespoon Fresh lemon juice/
\N \N Concentrate
2 \N Heads romaine lettuce
\N \N Inside leaves only ***

*** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference. Roll gently to serve.

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