Original Caesar Salad
(1 servings)

1 Very fresh egg yolk
1/4 tsp Salt
6 tb Divided olive oil
1 clove Garlic, crushed
1/2 tsp Worcestershire sauce
1/2 tsp Dijon style mustard
3 tb Apple cider vinegar
ground black pepper
1 c croutons
3 tb Fresh grated/hand Shredded Parmesan cheese
1 tb Fresh lemon juice
2 Heads romaine lettuce Inside leaves only

The lettuce is 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. For the croutons you need homemade bread in 1-inch cubes, sauteéd 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 sauce 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 before serving.