Stouch Tavern Caesar Salad 

One large head romaine lettuce – washed and put 
on ice until ready to add to dressing

One large clove garlic - minced
2 anchovies (I use canned – they are in a small squarish 
shaped can – the anchovies are about 1 ½ - 2 inches long
and about ½ inch wide)

1/3 cup olive oil
½ teaspoon Coleman’s dry mustard (it can be any dried 
mustard, but Coleman’s is the best!)

3 healthy dashes Worcestershire sauce
1 dash hot sauce
1 tablespoon fresh chopped parsley
Juice from one large fresh lemon

One fresh egg (I cut this back – if making only one
 recipe,  I use only about 1/3 of an egg, or 1 egg
 for every three recipes  it helps the cheese stick better)

½ cup grated parmesan cheese 
Croutons
Fresh ground black pepper (to taste) 

One very large salad bowl!  And, if you really want 
to be fancy,  serve on chilled plates with chilled forks ! 

Put minced garlic in bottom of salad bowl.  Add anchovies
 and smash into a paste with a fork.  Add olive oil, mustard,
 worcestershire, hot sauce, parsley and lemon and mix with
 fork.  Add lettuce (cut up or torn into bite sized pieces), egg,
 cheese and croutons and toss well.  Serve immediately – 
better if eaten right away!