Lemon Caesar Salad

• 2 cloves of garlic, very finely mashed into a paste with 1/4 teaspoon coarse saltgarlic
• 1 tablespoon anchovies, rinsed, patted dry and finely minced
• 2 teaspoon finely grated lemon zestlemon
• 2 tablespoon fresh lemon juicelemon-juice
• 1 tablespoon red-wine vinegarvinegar
• 1 tablespoon Dijon mustarddijon-mustard
• 1/2 cup extra-virgin olive oilolive-oil
• Freshly ground black pepper, to tastepepper
• 3 hearts romaine lettuce, leaves separated, rinsed and patted drylettuce
• 1 large egg, boiled for 1 minuteegg
• 3 tablespoon freshly grated Parmesan cheeseparmesan
• 2 cups croutons, homemade or store-boughtcroutons

1. 011. Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Reserve.
2. 022. Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 cup of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well.

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