It's probably worth taking a look at a Caesar salad from a place with Caesar in the name. In fact, with the coddled egg on top of the salad it's hard to not pay attention to.
1 clove garlic, crushed
2/3 cup olive oil
3 medium heads romaine lettuce, chilled, torn
1 teaspoon salt
freshly ground black pepper
1 tablespoon Worcestershire sauce
1 egg
3 tablespoons fresh squeezed lemon juice
2 tablespoons wine vinegar
8 anchovy fillets, chopped, optional
1/2 cup grated Parmesan cheese
1 cup croutons
Add garlic to oil and let stand overnight.
Discard garlic. Place romaine in large salad bowl. Sprinkle with salt, pepper and Worcestershire sauce.
Coddle egg for 1 1/2 minutes, then break into middle of salad. Pour lemon juice and wine vinegar over egg. Toss lightly to mix well.
Add remaining ingredients, tossing after each addition. Adjust seasonings if necessary. Serve immediately.
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