You really can’t make an authentic Caesar Salad without breaking (raw) eggs. Use a sous vide setup to heat through to 140 degrees if you have any health concerns. 8 side salad servings.
2 heads romaine, washed and torn into bite-size pieces
3 salted anchovy fillets (the kind that come packed in oil in a can or jar)*
1/2 t Kosher salt
1/4 t ground pepper
1/4 t powdered dry mustard
1 large egg, raw or coddled, approx. 1/4 c
1/4 c grated parmesan plus a couple spoonfuls for finishing
1/4 c good olive oil
2 T fresh lemon juice
Method: mash the anchovies in the bottom of a wooden salad bowl that has been rubbed with garlic. (If using a glass or metal bowl, add a bit of chopped garlic.) Add the egg and beat with a fork. Add other dressing ingredients and beat until thoroughly combined; taste and add a bit more oil or lemon juice as required. Mix thoroughly with romaine. Add 1/2 c garlic croutons and sprinkle on some more parm before serving.
* If you hate anchovies or don’t have any, substitute a few dashes of Worcestershire sauce.