Caesar Salad
Extra Light Olive Oil - 6 ounces
Garlic - 3 cloves
Lemon - 1 large
Parmesan Cheese - 1 to taste
Egg - 1 large
Romaine Lettuce - 2 heads
Salt - 1 teaspoons
Pepper - 1/4 teaspoons
The selection of olive oil can dramatically change the dressing. I am currently using Bertolli Extra Light Tasting Olive Oil. I have also been satisifed with Filippo Berio Extra Light Tasting Olive Oil.
Mix the olive oil, minced garlic cloves, and juice from the lemon together. Add salt and pepper and stir. Place oil in refrigerator. Before serving, coddle an egg for 1 minute and add to oil mixture. Pour mixture over lettuce and mix in parmesan cheese.
The original recipe included the juice from anchovies (Cento, Flat Fillets). I no longer include this juice.