Caesar Salad (1)


1 head Romaine lettuce
4 slices bacon, cooked crisp and diced
1 cup croutons
1/2 cup Parmesan cheese


1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. anchovy paste
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 tbsp. dry mustard
3 cloves garlic, crushed
2 tbsp. flour
2 cups milk
2 egg yolks
salt and fresh ground pepper to taste


Combine mustard, flour, salt and pepper in top of double boiler.
Stir in milk. Beat in egg yolks. Simmer over gently boiling water until mixture thickens.
Remove from heat. Stir in Worcestershire, Tabasco, garlic, anchovy paste, vinegar and oil. Mix well.
Chill until ready to serve.
Wash and dry lettuce. Break into pieces. Toss with dressing to coat leaves.
Sprinkle with bacon and croutons and cheese. Toss lightly again.