Caesar Salad

Combine the garlic, Worcestershire sauce, mustard, vinegar, parmesan cheese, anchovies and capers (if using) in your food processor or blender. You can also use a mixer in a pinch. Pulse or blend until smooth. Slowly pour in the oil.

In a pot of boiling water, gently slide the eggs in one at a time for 2 1/2 minutes on the dot. Run them under cool water instantly and quickly, one at a time using a butter knife, decapitate them. Well, they don’t actually have a head, but you get the idea—whack off the top 20% of the egg and pour into your bowl the yolk; discard the rest. It’s kind of fun!

Add in the Tabasco and pulse/blend until smooth and creamy. Season with salt and pepper.

Just prior to serving, toss well with the romaine, tomatoes and whatever else you may be using.

Top with additional Parmesan, croutons and you are good to go.

To make a parmesan bowl, grab a baking sheet, place a piece of parchment paper on top of it, sprinkle some shredded parmesan cheese in about a 4 to 5-inch circle. Make sure it is even and you have no “holes.” Bake at 350 degrees for about 5-6 minutes or until it is melted and edges begin to brown.

Remove from the oven, let rest for a minute them invert the parchment paper and gently pull it back, place cheese over a small bowl for about 30 minutes to shape and harden. These can be tricky but when they work they are too cute!

And go ahead, salt a clove or half a clove of garlic and pop one into your mouth. I won’t tell!

Enjoy!

Colleen