Caesar Salad

My wife and I love a good Caesar salad, whether we just have it with toast points, freshly made croutons and/or a grilled chicken breast on top. Here is a recipe for a classic Caesar dressing. Hope you like it spicy.

2 eggs
1/2 tube anchovy paste or 4-5 anchovies, minced
4 garlic cloves, minced
4-5 oz. extra virgin olive oil
juice of 1 1/2 lemons
Tabasco
Worcestershire
freshly ground black pepper
2-3 oz. Parmesan, freshly grated

Begin by coddling your eggs. Do this by adding your eggs to gently boiling water, time for one minute and remove. Once eggs are cool enough to handle, separate yolks from whites and place yolks in a bowl. Add garlic, lemon, anchovy, 3 good shakes Tabasco and two shakes Worcestershire. Whisk ingredients well then start dribbling in the oil while continuing to whisk. When all of the oil is incorporated and the dressing begins to emulsify (thicken) add the Parmesan and a whole lot of pepper, or to your taste. Whisk the pepper and cheese in well then let the dressing sit in the fridge, covered, for at least an hour. Before serving, let stand at room temp for 1/2 hour then mix well. Nothing but good fresh Romaine lettuce will do for Caesar Salad.