Caesar salad from scratch For 2
Prepared fresh or at the table, French-service style  

Romaine lettuce chopped about 1/2 inch in dried in a towel
1 teaspoon crushed garlic
dash ground pepper
1 Tablespoon Dijon mustard
Anchovies (about 1 tablespoon, optional)           
Capers (1 tablespoon, suggested)            
1 egg in warm water                   
Canola or olive oil - 1 cup            
2 lemon wedges, seedless             
4 Tablespoons fresh bacon bits (optional)            
1 Tablespoon Wine vinegar
1 cup seasoned croutons
1/2 cup grated Parmesan cheese

Grate some pepper in the bowl, add the garlic, mustard and Anchovies, Capers. Crush with your fork and really work it into the sides of the wooden bowl. Separate the egg yolk and add, then about 1/2 a cup of oil and begin mixing using a figure 8 motion and your large spoon and fork as used in Russian service or with a wisk. After about 1-2 minutes of whipping then add the balance of the oil and continue whipping vigorously for about another minute. Add the lemon and vinegar, continue stirring. If all is well you should immediately see the dressing assume a creamy yellow form. If this is NOT the case add a bit more lemon and continue to beat for another minute until this occurs. Once you have your mayonnaise (dressing)add lettuce and toss. Add your croutons, cheese and bacon, toss and serve.

  



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