Caesar Salad Dressing

In a large wooden salad bowl, squeeze 1 Tablespoon of anchovy paste, add minced garlic and 2 Tablespoons of olive oil. Mix well into a paste. Add lemon or lime juice, mustard, Worcestershire sauce, red wine vinegar, more olive oil and the egg yolk. Mix well, add parmesan cheese to taste. Toss with croutons and romaine lettuce and enjoy.

Note: There are two ways to coddle an egg. The first is to cook the egg in its shell, by immersing it in near-boiling water. This can be done either in a pan where the water is kept below boiling point, or by pouring boiling water over the egg and letting it stand for 10 minutes.