COMMENTS: The following is Chef Caesar Cardini's 1924, Original Caesar Salad recipe, created on the spot from miscellaneous ingredients by Chef Caesar, in Tijuana, Mexico. If this really isn't the original, it should be. It's that good. If the ingredients are balanced just right, the result is a rich, smooth, buttery-with-a-hint-of-lemon concoction.
The quantities of spices, etc., listed are at best close approximations. I estimated the measures because the salad needs to be mixed freehand at the table with as much (understated of course) fanfare as possible, and the various amounts are about what are used. A little experimentation should make perfect, and would be well worth the effort. This recipe is an instance where culinary artistry definitely comes into play.
SALAD BOWL: Should be wooden with a rough, porous surface to "grab" the anchovy. Rather than being cut up in the salad, the anchovy is rubbed into the bowl. Though other kinds of bowls can be used--metal, ceramic, smooth wood--they neither pulverize the anchovy as well, nor do they hold the aroma.
INGREDIENTS: Before hand, cut the romaine crosswise into eating-sized strips. Chill to crisp. When ready to serve the salad, place in the anchovy-seasoned bowl. In another smaller bowl, mix the garlic powder and dry mustard, and sprinkle over the romaine. Mix lightly to spread the seasonings. (As an alternative, flavor olive oil with garlic and use that in place of the garlic powder and the regular olive oil the recipe calls for.) Add 4 - 5 dashes (approximate.) of Worcestershire sauce and the same of Tabasco, depending on taste. Mix lightly again. Add the oil and vinegar.
In yet another small bowl, thoroughly beat the coddled eggs with a small wire whip, and add to the romaine. Add lemon, salt, and fresh ground pepper, to taste. Though a little bit of vinegar is important to the recipe, lemon is the more primary of the two ingredients, and should be the one adjusted to taste. Add croutons and parmesan cheese in the amounts desired, and mix thoroughly.
Serve on chilled dinner plates. Garnish with more croutons and parmesan to taste. Some of the croutons will be soaked with the dressing, while the ones used to garnish will add a crunchy texture. Also, garnish with crossed strips of anchovy, if desired.