Here is a recipe for the most incredible Caesar Salad I have ever had.

Caesar Salad with Smoked Salmon
From: Joie Warner's Caesar Salads
Serves 6 (as a main meal though, it serves 3-4)

1 large head romaine lettuce, rinsed, dried, broken into bite-size piece
2 large garlic cloves, finely chopped
1 can (2 ounces) anchovy fillets, drained, chopped
2 Tablespoons tarragon vinegar
1 Tablespoon wholegrain or Dijon mustard
1 teaspoon Worcestershire sauce
2 Tablespoons mayonnaise
1/2 cup olive oil
2 Tablespoons freshly grated Parmesan cheese, plus extra for serving
3/4 pound thinly sliced smoked salmon, cut into 1-inch pieces
2 Tablespoons coarsely chopped fresh tarragon leaves
1 generous Tablespoon drained capers
Several very thin slices red onion, rings separated
1 1/2 cups croutons

(I usually add 2 teaspoons more of both the Worcestershire sauce and the tarragon vinegar, it adds a little more bite, if you want a stronger flavor.)

Crisp lettuce: place in plastic bag, seal, and refrigerate for a minimum of 1 hour. Whisk garlic, anchovies, vinegar, mustard, Worcestershire sauce, and mayonnaise in medium bowl until blended (or blend in blender or food processor).

Continue whisking or blending while adding oil in thin stream until thickened. Blend in cheese. Cover and chill for several hours if desired; reblend if necessary.

Toss crisped lettuce in very large salad bowl with dressing until thoroughly coated. Add salmon, tarragon, capers, onion, and croutons and toss again. Serve with extra cheese.