5 anchovy fillets, divided (I personally prefer the classic canned anchovies to the white ones for Caesar salad)
1 egg yolk
1 clove garlic
juice ½ small lemon (I often use a Meyer lemon since they're easily available off our tree)
1 T Worcestershire sauce
2T parmesan cheese + extra for serving
4 T olive oil
Instructions
heads romaine lettuce, washed, dried and torn into bite sized pieces (if you don't have a salad spinner because it takes up WAY too much space, you can put the washed leaves into a large tea towel and whirl it around a few times. This works surprisingly well.)
Croutons (sometimes I omit these altogether, sometimes I use Snapea Crisps which we always have due to having a toddler, and sometimes I make my own. If you'd like to make your own, Alice over at Savory Sweet Life just posted a recipe for homemade croutons, though usually I just heat some fresh garlic in the oil instead of using powdered.
In a small chopper, a blender, a small bowl with an immersion blender or I suppose a mortar and pestle if you're Amish, combine 3 anchovy fillets, the 2 T parmesan cheese, lemon juice, garlic, olive oil, Worcestershire sauce and egg yolk. Blend until all ingredients are smooth and combined.
Chop up remaining anchovies into small pieces, and toss in a large bowl with romaine and croutons. Add dressing and toss until lettuce is evenly coated. Grate additional parmesan cheese -- about 3 T of grated cheese -- over the top and serve.
Recipe by The Domestic Front at http://www.thedomesticfront.com/a-controversial-classic-caesar-salad/