A family favorite for years, this is the best Caesar Salad. The secret is the coddled eggs!
Fill a small saucepan 2/3 full of water. Bring to a boil. Gently lower 2 eggs into the boiling water. Boil for 90 seconds. Remove. Set aside. Cool.
Gently crack the eggs into a wide-mouth mason jar. Scoop out the white part that clings to the shell, add to the mason jar.
Add the garlic, anchovy paste, red wine vinegar, Dijon, Worcestershire sauce, salt, and pepper. With a submersion blender, pulse the mixture until blended.
Slowly add the olive oil to the mixture, pulsing all the while. The mixture will emulsify.
Add the lemon juice and Parmesan cheese. Pulse again to blend completely.
Add the chopped Romaine to a salad bowl. Toss some, but not all of the Caesar salad dressing ( you will have enough for a couple of salads).
Add the grated parmesan cheese and croutons, toss again. Enjoy!
The extra Caesar salad dressing will keep for a couple of days refrigerated.