Caesar Salad

Make the dressing:

1. Drain the anchovy fillets, pat dry on a paper towel, then mince.
2. In a small saucepan, heat one tablespoon of olive oil over moderately low heat. Add the crushed garlic. Cook 2-3 min until softened. Add the minced anchovies, stirring and mashing 1 min to form a paste. Set aside.
3. Separate the egg yolks from the whites. Set aside the whites in a jar in the refrigerator or freezer for future use in another recipe.
4. In a bowl, whisk together the yolks, mustard, vinegar, grated Parmesan cheese, and Tabasco sauce. Add the remaining olive oil in a stream, whisking, until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

Dress the salad:

5. In a nonstick pan, fry the chopped bacon until crisp. Set the bacon aside on a paper towel to absorb the excess fat.
6. Wash the romaine lettuce, spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.
7. In a salad bowl, toss the romaine with the bacon bits, and the dressing until the salad is well combined. Serve.