Caesar salad recipe

Ingredients: 1/2 to 3/4 cup homemade croutons (see directions below) 1 coddled egg (see directions below)* 1 to 2 teaspoons finely-chopped garlic (1 to 2 medium cloves with inner green germ removed - the sprouts add an unpleasant bitterness) 1 anchovy fillet, mashed** Pinch of coarse salt 2 tablespoons (1/2 lemon) freshly-squeezed lemon juice*** 3 drops Worcestershire sauce 6 tablespoons extra-virgin olive oil 4 tablespoons (1/4 cup) freshly-grated Parmesan cheese (Parmigiano Reggiano), divided 2 to 3 heads Romaine lettuce, hearts and tender leaves only Coarsely-ground black pepper Coddled egg may be substituted with 1/2 cup mayonnaise. If doing this substitution, reduce some of the olive oil. Use only good-quality Spanish or Portuguese anchovies in your dressing. Anchovy paste may be substituted (approximately two inches squeezed from the tube will provide the equivalent taste of one anchovy fillet). More anchovy fillets may be added according to your personal taste. Fresh lemon juice is essential. Some chefs squeeze the lemon through a cheesecloth to ensure that only the juice ends up in the salad. If you are careful to keep the lemon seeds out of the salad, a simple squeeze will do.