I learned to make this salad in school when I was 13 years old. I still make it the same way, although on occasion I'll change things up a bit. I have been known to add an entire tin of anchovy fillets because I love them so much. I couldn't imagine caesar salad without them, but if you don't care for them, then leave them out and use a bit of salt in their place.
1 tbsp butter, olive oil or a combination
1-2 cloves *garlic, minced
1 cup 1/2" fresh bread cubes, I made them from a sourdough, kalamata olive loaf
1 coddled egg yolk, or pasteurized egg yolk, (use eggs from cage free, organic feed fed hens)
1 tbsp or more anchovy paste, (if not using, add salt to taste, when checking and adjusting the seasoning)
1-2 tsp capers
2-3 tsp freshly squeezed lemon juice
1 tsp Worcestershire sauce
1/2 tsp mustard
2-4 tbsp olive oil
freshly grated black pepper
1 large head romaine lettuce, washed and spun dry, torn into bite-sized pieces
1/3-1/2 cup grated or shredded parmesan cheese
Melt the butter in a small skillet and add about half of the minced garlic. Stir for a minute or so, then add the bread cubes and saute until they are golden. Remove from heat and set aside.
Add the remaining garlic to a salad bowl. *You might want to experiment a bit with the raw garlic. At times it can be rather strong tasting and might overpower your salad. Start with a small amount and add more later on, if needed.
With the back of a spoon, mash and work the garlic into a paste.
Work in the egg yolk, anchovy paste, capers, lemon juice, Worcestershire sauce and mustard. Slowly work in the olive oil a few drops at a time until you have a creamy dressing. Add the black pepper, taste and make any necessary adjustments to the seasoning.
I like my dressing on the salty, tangy side, so I use the greater amounts of anchovy paste, capers and lemon juice, and the lesser amount of olive oil.
Add the romaine lettuce, cheese and reserved toasted bread cubes. Toss and serve immediately.