Caeser Salad (Serves 4)

• 4 egg yols
• 2 tablespoons Dijon mustard
• 2 cups olive oil
• 2 anchovies, mashed
• 1/3 cup lemon juice
• salt and pepper to taste
• 3/4 cup Parmesan, freshly grated
• 1/4 teaspoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• red wine vinegar to thin out

Mix egg yolks and Dijon together. Slowly drizzle in olive oil until thick. Add anchovy paste, lemon juice, salt, pepper, Parmesan, Tabasco and Worcestershire. If mixture is too thick, thin with red wine vinegar until slightly thinned. Cover tightly and keep refrigerated.

Portion:

• 4 cups Romaine
• 1 oz. Parmesan, freshly grated
• 4 oz. dressing
• 2 anchovies
• 1 tablespoon hard boiled egg yolk and white
• 8 to 10 croutons

Toss Romaine with Parmesan and dressing. Top with chopped egg, croutons and anchovies. Serve on chilled plates.