Caesar Salad - cooking recipe

Ingredients

1 head romaine lettuce (leaves separated)
1 egg, lightly beaten
2 garlic gloves, crushed
3 Tbsp. fresh lemon juice
1/2 c. olive oil
4 anchovy fillets, drained and chopped
2 hard-cooked eggs, peeled and quartered
1/2 c. freshly grated Parmesan cheese
3/4 c. pumpernickel croutons

Preparation

Rinse lettuce and let dry.
Refrigerate wrapped in paper towels for several hours to crisp leaves.
Whisk raw egg, garlic, lemon juice and oil together and pour into bottom of large salad bowl.
Add lettuce, anchovies and hard-cooked eggs.
Toss thoroughly with dressing.
Add cheese and toss again.
Sprinkle with croutons.
Serve immediately.
Pass the peppermill.