History: This popular salad was created in 1924 by Chef Caesar Cardani. It was prepared and served right at the table in his restaurant in Tijuana, Mexico. The original recipe did not use anchovies and in the recipe here we will used coddled eggs, not raw. A coddled egg is cooked for about 45 seconds to 1 minute in boiling water. It gives the dressing a smoother, creamier consistency.

Equipment:

Salad tongs

Large wooden bowl

Plates

Forks

Garlic press

Ingredients:
1 teaspoon black peppercorns (in pepper mill)
1 clove teaspoon Garlic
2 anchovy fillets that have been rinsed in cold water
1 coddled egg (Coddled eggs are made by very briefly immersing an egg in the shell in boiling water)
1 lemon edit
1/8 teaspoon Tabasco
1/8 teaspoon Worcestershire
1/8 teaspoon dry mustard
1/4 cup extra virgin olive oil
5 tablespoons Parmesan Cheese
1/2 Head of baby Romaine Lettuce leaves.
1 cup garlic croutons

Directions: Prepared in front of the guest
In a very large wooden bowl mash together the garlic & anchovies until smooth.

Add coddled egg, fresh lemon juice, Tabasco, Worcestershire, mustard, and 2 tablespoons parmesan. Mix well, Drizzle in the olive oil and blend until a mayonnaise like creamy sauce is attained

Add the romaine, croutons and rest of parmesan.

Gently mix ingredients together.

Pile onto chilled plated and serve

Add extra ground pepper if desired.