This is the best Caesar Salad you will ever eat. Any other you may be served in the future will pale in comparison to the taste of this one. I have published this recipe in almost as many places as I have served it, and the feed-back I get confirms that it is Too Good To Be True! People usually faint after eating it and then faint again when they see how easy it is to make.
The night before you plan to serve the salad, tear romaine into small pieces, saving only the choice parts. I usually use about two heads of romaine for 4 to 6 servings. Wash thoroughly and spin dry, or toss in cup-towel to remove excess moisture, then loosely put into a cotton pillow slip or absorbent cloth to hold and refrigerate until just prior to making salad. Several hours before making the salad, put olive oil into a jar with a tight fitting lid. Crush garlic and add to oil. Cover tightly and set aside. When ready to prepare salad, remove garlic from oil. Put one or two cloves through garlic press and return to oil, discarding the balance of garlic. Add mustard, salt, pepper, and Worcestershire sauce. Shake well, add anchovies, put all in small food processor or mixer and blend well. (Can prepare in advance, just shake well prior to mixing in salad.)
Use Really Large Salad Bowl To Mix Place romaine in salad bowl and pour oil mixture over all and toss until well-coated. Add eggs one at a time and toss until yolks are no longer visible. (If you are squeamish about using raw eggs, simply omit this step. No big deal!) Add lemon juice and continue tossing until well-combined. Finish with cheeses and croutons.
silver that has been in the freezer for an hour or so.