Caesar Salad - cooking recipe

Ingredients

1 garlic clove
1/2 c. olive oil
1 egg, coddled for 1 minute
1 Tbsp. lemon juice
1 Tbsp. red wine vinegar
2/3 c. freshly grated Parmesan cheese
1 head Romaine lettuce
1/2 c. Caesar Salad croutons
2 small jars marinated artichoke hearts
4 anchovy filets

Preparation

Tear
the
romaine
lettuce
into
bite-size
pieces. Reserve.
Rub
salad
bowl
with
clove of garlic.
Into salad bowl, add the olive oil.
Crush the garlic into the olive oil. While
whisking
constantly, break the egg into the salad bowl mixture.
When
this
mixture
achieves
a smooth consistency, very
slowly add lemon juice, until it has a creamy look.
Add 1/2 of
the
cheese
and
mix
again.
At this point, add the chopped anchovy filets and 2 tablespoons wine vinegar.
Whisk this mixture
until
smooth.
Add lettuce, coating well.
Add remainder of cheese and top with croutons and artichoke hearts (drained). Serve on chilled plates.
Serve with London Broil.