Cooking One Delicious Hail Caesar!

Ingredients 3 Egg Yolks (I use raw eggs, but if you are not as comfortable with your egg source you can either buy Pasteurized eggs or pre cook the egg for 60-90 seconds) 2 Hearts of Romaine Lettuce, washed, dried, and torn 5 Cloves Fresh Garlic, Minced 1 Anchovy filet, chopped or 1 tsp Anchovy Paste 1 ? tsp Worcestershire Sauce 1 tsp Coleman’s Dry English Mustard 1 Tbsp Champagne Vinegar 1 tsp Kosher or Sea Salt 1 tsp Fresh Cracked Pepper 1/3 Cup Olive Oil 1 oz Grated Asiago or Parmigiano Reggiano cheese Shaved Asiago or Parmigiano Reggiano cheese for garnish 1 Cup croutons (I make mine with French bread brushed with minced garlic & olive oil & sprinkled with a bit of Asiago before toasting in the oven) In a bowl, combine the garlic, salt, pepper, anchovy, and mustard. Add the egg, lemon juice, vinegar, and Worcestershire and whisk together until well blended. Slowly drizzle in the oil in a thin stream, whisking constantly to ensure proper emulsification. Adjust seasoning to taste. Whisk in grated cheese just enough to combine. Toss gently with lettuce. Top with croutons and shaved cheese. Serves 4-6.