Carbone’s Insalata Cesare
(Caesar Salad prepared table-side for two)

2 Handfuls of Romaine Lettuce (cut into bite size pieces)
¼ cup Olive Oil
2 Anchovy fillets
1 Clove Garlic
1 Tbsp Red wine vinegar
1 Dash Lemon Juice
5-6 drops Tabasco Sauce
1 tsp Dijon mustard
1 egg
¼ cup Grated Parmesan cheese
½ cup Croutons
5-6 drops Worcestershire sauce

In a wooden bowl crush the garlic clove and anchovies with a fork or the back of a spoon.
Add the vinegar, lemon juice, Tabasco, mustard, Worcestershire. and the egg. Mix well.
Add the olive oil and mix to blend
Toss the lettuce in the bowl to coat. Add half the cheese and toss.
Serve on chilled plates, sprinkle on the remaining cheese and croutons.