Caesar Salad - cooking recipe

Ingredients

1 large head romaine lettuce
1 c. croutons
3 to 4 medium cloves garlic
1 egg yolk
3 to 4 anchovy fillets
1 tsp. Dijon mustard
3 Tbsp. lemon juice
1/4 c. olive oil (not substitute)
1/2 c. Parmesan cheese

Preparation

Rinse lettuce and dry. Tear into large pieces. Wrap in paper towels and refrigerate for several hours to crisp the lettuce. Combine everything but the lettuce and the croutons in a blender and puree until smooth. When ready to serve, place the dressing into the bottom of a very large pan or bowl and toss thoroughly with the lettuce; transfer to a salad bowl, sprinkle with croutons and serve immediately with freshly ground pepper.