How Do You Make the PERFECT Caesar Salad??

Years and years ago, Kirby and I determined to make the best Caesar Salad....period.  We experimented and experimented - it was fun - we got to eat our experiments.  Finally we came up with what we thought was the very best mix of traditional ingredients.  We have made it for years.  We have shared it with anyone who wanted it.  We try to eat it at least once every week or two.  We LOVE it!  It is full of garlic and we don't use croutons....too many carbs for the times we were on carb free diets!

You know how sometimes you just always make things the same way over and over and kind of wonder "if I left our such and such, would it still be OK?".  Well, tonight I went to make our famous salad and, "Oh, my goodness, there is not another Anchovy Paste in the pantry!!!"  What will I do??  I decided to make it anyway and we would see if we really and truly needed the anchovy paste.  I mean, we have been making it this way for years...maybe we don't really even need the anchovy paste which turns people off, anyway.

You NEED the anchovy paste!!  Trust me, it is a small but important part of the recipe!  Don't leave it out and then wonder why the recipe wasn't that good!  So, here it is!  Our famous Caesar Salad!  Enjoy!  (You won't notice the anchovy when it is there - you will notice it NOT BEING there!)

1 head of Romaine lettuce, washed and dried - a spinner works best
1/3 Cup Olive oil
1 T. Lemon juice
1 T. Minced garlic
1 tsp. Anchovy paste
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp salt
 1/3 - 1/2 C. freshly grated Parmesan cheese

Break the lettuce into small bite size pieces.
Mix the next 7 ingredients well in a bowl with a whip. I heaped everything so don't scrimp.
Pour the dressing over the lettuce and then toss the cheese in. 

Serve immediately!  And make sure everyone eats some - the garlic is great!