Michaels Fast Easy Yummy Caesar Salad Recipe

My friend Michael was the creator of this Caesar salad dressing. It is so fast and easy that we've actually worn out a mini-Cuisinart making it. Just bought another one so we don't lose an opportunity.

2 hearts of romaine lettuce
about one-half cup croutons (we use Perfect Croutons because they are :-))
about one-half cup grated parmesan cheese
1 clove of garlic
1 large (AA) egg (raw or lightly poached)
1 generous tablespoon of Worcestershire sauce
1 generous teaspoon salt
1 generous teaspoon pepper
1 generous tablespoon of Anchovie Paste
1 teaspoon lemon juice (I get 4 salads from 1 lemon)
one-third cup olive oil (the taste will be somewhat dominated by the oil, so you might want to try a few until you find one you like. we use Bertoli's Classico)

We use a mini-cuisinart to mix up the salad dressing, but a regular cuisinart or equivalent should work just fine.
Start preparing the dressing by adding the clove of garlic to the mini-cuisinart and running it to dice the garlic
Add the egg, Worcestershire, Anchovie paste, salt, pepper, lemon juice, and oil. Don't run the mini-cuisinart just yet....wait until the last minute.
Cut up the romain lettuce (yeah, I know they say to break it up with your hands, but this is a quick and easy recipe). One cooking instructor scolded us to always think of who will eat your food and cut it into bite size pieces, so that's what I do.
Add as many croutons as you like.
Run the mini-cuisinart just before you toss the salad (after the rest of your meal is basically prepared).
Pour enough salad dressing onto lettuce to coat it, but not so much that it pools in the bottom of the bowl.
Toss the lettuce/croutons to coat with dressing
Add parmesan cheese, and retoss the salad. By separately tossing in the parmesan, it ends up coating the croutons and lettuce nicely.
Serve.