Caesar Salad

• 1 head Romaine lettuce (or 2-3 Romaine hearts)
• 4-6 cloves garlic (minced)
• 1 egg yolk (see note)
• 1 tablespoon Dijon Mustard
• 1 teaspoon white wine vinegar
• 3” anchovy paste
• Squeeze of lemon
• ½ cup Reggiano Parmesan cheese (finely grated)
• ⅔ cup Extra Virgin Olive Oil
• 1 Box croutons

Chop romaine into bite size pieces; rinse and spin dry.

Combine all other ingredients except olive oil and croutons in mini food processor. Blend well.  Pour olive oil in a continuous stream into processor while on low speed.

Pour dressing over dried romaine.  Add croutons and toss well.  Serve immediately with fresh grated parmesan cheese sprinkled on top.