Caesar from Scratch (almost)

I love caesar salad from scratch but never could be bothered to make it. Coddled eggs and all the drizzling of oil. Then one day I realized...coddled eggs with drizzled oil is really just mayonnaise! I like this recipe just the way it is but it's very forgiving. Make it with more or less garlic, adjust the lemon etc. Tossed with extra crsip romaine it's delicious and sooooo much better than the store bought junk.

• 1 head Romaine
• 3 cloves garlic
• 3/4 cup mayonnaise
• 2 inches anchovy paste
• 2 tbsp parmesan
• 1 tsp worcestershire
• 1 tsp dijon mustard
• 2 tbsp lemon juice

Finely mince garlic. Combine with mayonnaise, anchovy paste, permesan, worcestershire, dijon mustard and lemon juice. If you have a mini chopper or other small food processor you can do all of these steps in one container. Salt and pepper to taste.

Toss with lettuce until desired coating is acheived.

Top with strips of parmegiano regiano and a slice of lemon.

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