Ceasar Salad

INGREDIENTS

• 1 bunch of lettuce
• 3/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 tablespoon ground mustard
• 1 clove crushed garlic
• 1 egg yolk
  
• 1 lemon, juiced
• freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups garlic croutons (Bread: Diced & fried till crisp)
  

DIRECTIONS

1. Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
2. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
3. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
4. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!