Caesar Salad

My family's caesar salad recipe is the bomb. I served it a week ago when out-of-town friends came in. When I asked "anchovies or not?" I got a resounding "I don't care. Either" which was music to my ears. As far as I'm concerned, anchovies are what make a caesar salad THE BEST SALAD. I wouldn't eat anchovies on anything else, mind you, and so when I make this salad I do cut them up really really tiny and also mash them into the wooden bowl to infuse the salty taste. I made a huge bowl for 5 people and we ate our salads off of dinner plates and there was none left . . . enough said.

The Don and Joy Caesar Salad Extraordinaire — Must be used with a wooden bowl. Why? Just because. And I use a wooden spoon just because it feels like I'm in Italy and that's part of creating the mood!
(and of course, with a typical family recipe, there are no real measurements; it's all a matter of sticking your finger, rather unhygienically, into the bowl to taste)

- Rub garlic powder into a wooden bowl
- Add 4 tablespoons of oil (I use canola oil)
- Add one cap of lemon juice
- Salt and pepper to taste
- Parboil one egg, add to liquids and stir (in many restaurants this portion of the recipe has gone away because of the danger of using raw egg; hence, this parboiled version should ease any fears yet still impart the same great taste. I parboil by placing an egg in cold water, bringing it to a boil, turning off the burner, covering it and letting it set for 3 minutes. The result should be a runny yolk and a watery but set egg white)
- One whole can of anchovies. Take one half of the can and cut up fine and rub in the bowl. Take the other half, cut up finely and mix in with the greens.
- parmesan cheese (I always grate fresh; big difference)
- romaine lettuce
- croutons (I never even use these because to me it's like putting steak sauce on a great steak. Not necessary. But if you feel inclined, go for it. Personally, I'd rather serve the salad with a wonderful bread.)