Caesar Salad

Put a Puccini Aria disk in CD player.  Have a glass of wine.

Then, in large bowl, whisk an egg.  Dribble in olive oil (about 2 tablespoons) a little at a time until mixture thickens into a mayonnaise. Squeeze a lemon (without seeds) into mixture while whisking.  Add fresh minced garlic, minced anchovies (and/or anchovy paste), fresh ground black pepper,  extra salt (if anchovies don't provide enough).  Add Romaine lettuce and sliced red onion; toss. Add freshly grated parmesan cheese; toss.  Serve. Garnish with anchovy filets. Can be served with croutons-- I like fresh baked baguettes. 

Red Onion
Romain Lettuce
Garlic
Parmesan Cheese
Anchovies
Lemon
Fresh Egg
Olive Oil
Salt & Pepper

See also: Simple Caesar Salad Dressing.
 

Culinary legend ascribes creation of the cherished classic, Caesar salad, to Italian chef Caesar Cardini, who owned a . restaurant in Tijuana, Mexico in the 1920s. As the story goes, Chef Cardini found himself with just a few odd ingredients (the requisite romaine, pantry standards Worcestershire and canned anchovies, a lemon, a piece of Parmesan and stale bread) and unexpected guests he needed to serve. Truth or myth, the rest of the salad story is history.