Caesar Salad



  1. Rub the inside of a bowl with the cut sides of the garlic clove, then throw the halves away.
  2. Bring a saucepan of water to a boil and adjust the heat so it bubbles.
  3. Use a spoon to lower the eggs into the pot and cook for 60 to 90 seconds.
  4. Remove the eggs, cool, then crack them into the bowl and scoop out the white that clings to the shell if necessary to remove all of the egg.
  5. Beat the eggs.
  6. Gradually drizzle in the lemon juice and then the oil, beating all the while.
  7. Stir in the anchovies and Worcestershire sauce, using the fork to mash the anchovies into bits and incorporate them into the dressing.
  8. Add the lettuce and toss well.
  9. Sprinkle with salt, lots of pepper, and more Worcestershire sauce.
  10. Top with the croutons and Parmesan, then toss one last time at the table.
  11. Serve right away.