You can skip the garlic too.....

Notes

• If you want to coddle the egg, here’s how:  Start with the egg at room temperature.  Heat water in a small saucepan until it boils, then add the egg (in the shell) and cook for exactly one minute.  At the minute mark, remove the egg and plunge it into cold water to cool; then use it in Step 4.  (I think it’s simpler— and safer — to use pasteurized eggs.)
• It’s easier to measure the Parmesan by weight than by volume.  Depending on how coarsely I grate it, an ounce can produce anywhere from ½ cup to 1 cup of grated cheese.  If measuring by volume, pack down the grated cheese firmly before you measure.
• But when it comes to cheese (or most ingredients in this recipe), it’s really a matter of taste — use whatever quantity you prefer.
• If you don’t want to mix the salad dressing by hand, you can use a blender:  Just combine the anchovy, garlic, egg, and lemon juice in a blender jar and whirl to combine.  Then with the blender running, dribble the olive oil into the jar.  Once the emulsion has formed and all the olive oil has been absorbed, taste the dressing.  Then add Worcestershire sauce, salt, and pepper to taste.
• As noted, I recommend using my recipe for Quick Homemade Croutons. Alternatively, here’s another way to make garlic-infused croutons: Take some stale bread (Italian works well) and cut into cubes of about ½ inch (remove the crusts or not, as you prefer). In a small bowl, mash 2 or 3 cloves of garlic (or put them through a garlic press) and add a couple of pinches of salt. Mix in 3 or 4 tablespoons of extra virgin olive oil. Let the mixture sit for at least 10 minutes to infuse the oil with garlic flavor. Then heat a frying pan and pour in the oil mixture (some people like to strain the garlic out of the oil, but I never bother). When the oil mixture is hot, lightly fry the bread cubes for a minute or so on each side. Cool before using in the salad. 
• If you don’t want to use egg in this recipe, you can substitute about a tablespoon of mayonnaise. You’ll still get an emulsion, but the flavor will be different. 
• Some people substitute Dijon mustard for the egg. I haven’t tried that (though for extra flavor, I sometimes do add a teaspoon or so of mustard to the mix in Step 5, in addition to the egg). 
• You can skip the anchovies if you prefer. I like them, but they weren’t in the original recipe. 
• You can skip the garlic too. Though I don’t know why anyone would want to! 
• I’ve had versions of Caesar Salad with bleu cheese added. It’s a great addition, and worth trying. 

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