MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: BRUCE'S FAVORITE CAESAR SALAD
  Categories: Salads
       Yield: 4 servings
  
       1 x  Head of Romaine Lettuce
       1 x  Tin of Anchovy Filets
       1 tb Fresh Ground Black Pepper
       4 cl Garlic
       1 x  Egg Yolk-use Extra Large Egg
       1 tb Prepared Hot Mustard
       3 ds Tabasco Sauce
       1 tb Worcestershire Sauce
     3/4 c  Olive Oil
            Red Wine Vinegar
       1 x  Lemon
            Fresh Grated Parmesan Cheese
            Croutons
     1/2 lb Bacon
  
   1) Cook the bacon until very crisp. Set aside and allow to drain on
   paper
      towels.
   
   2) Place egg in a glass of warm water and set aside until it reaches
   room
      temperature (10-15 minutes).
   
   3) Crush the garlic in a large wooden bowl. Add the anchovies and
   crush
      into a pulpy mass. Mix with black pepper.
   
   4) Add mustard, worcestershire sauce and tabasco. Separate the egg,
   keeping
      the yolk. If you can't find any extra large eggs then 2 small eggs
   is
      fine. Stir in each of these ingredients thoroughly as you add each
   one.
   
   5) SLOWLY add the oil from the anchovy tin, using a french whisk to
   mix.
   
   6) SLOWLY add olive oil, rapidly whipping until you get a thick
   paste. You
      may have to vary the amount of oil to achieve this (at least 3/4
   cup).
   
   7) Squeeze in some red wine vinegar to taste. Once around the bowl is
      usually enough.
   
   8) Squeeze in one lemon for the juice, again to taste.
   
   9) Just before serving, add the lettuce, croutons, crushed bacon and
      parmesan cheese. Toss Thoroughly.
   
   The trick to this is the dressing should be quite thick before adding
   the red wine vinegar and lemon juice.
   
   You may want to add more garlic, tabasco, worcestershire, mustard
   depending on how spicy you like your Caesar Salad. From the kitchen
   of Bruce and Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120
  
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