How do i make a ceaser salad?!

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Caesar Salad Recipe
If you have a concern about the raw eggs called for in this recipe, you can use pasteurized eggs, or you can coddle the eggs first by immersing them in boiling water for 1 minute, before cracking them open. If you don't have anchovies available, add a teaspoon of worcestershire sauce to the dressing.

* 1/2 cup high quality extra virgin olive oil
* 4 cloves fresh garlic, peeled, smashed, then minced
* 1 baguette, preferably a day old, sliced thin
* 1/4 cup freshly juiced lemon juice (plus more to taste)
* 4 ounces Parmesan cheese, grated
* 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced
* 2 eggs
* Freshly ground black pepper (1/4 teaspoon or to taste)
* 1/2 teaspoon salt
* 4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded

1 In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour.
2 While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or Silpat. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool.
The steps up until this point can be made ahead.
3 Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it.
4 Using your hands, tear off chunks of lettuce from the heads of lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss.
5 Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.

The quic answer is:

Romnain lettuce cut or shredded
Tomatoes
Parmesanc cheese and croutons.
Tossed togetehr with ceasara dressing. You can buy oro make the dressing.

If you want to make it here is the recipe I use:

Ceasar Dressing:

Just shy of 1 oz pureed anchovies **optional
1/2 oz minced garlic
1 cup olive oil
1 tbsp plus a little splash balsamic vinegar
2-3 tbsp chopped yellow onion
5 egg yolks
1 tbsp plus a little splash red wine vinegar
1/2 oz worcesteshire sauce
1 oz lemon juice
2 tsp dijon mustard
1 dash hot sauce
1/4 cups parmesan cheese

In food processor combine, anchovies, onion, and garlic. Add egg yolks one at a time and puree 2-3 minutes until fluffy. Slowly add olive oil, slowly add the vinegars, worcestershire, mustard, hot sauce, and 1/2 the cheese. Process until well combined. Pour into a conatiner and add remaining cheese and mix. Keep in fridge for up to 10 days. Drizzle ove salad green, tomatoes, chicken or salmon toss and serve sprinkled with a little more parmesan cheese and croutons.

1 garlic clove, cut in half
8 anchovy fillets, Cut up, Finely*
1/3 cup olive oil or veg, oil
3 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground mustard
Freshly ground pepper
1 large or two small bunches of romaine, tron into bite size pieces
1 cup garlic flavored croutons
1/3 cup grated parmesan

Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces to remain in bowl if desired.
Mix anchovies, oil, lemon juice, worcestershire, salt, mustard, and pepper in salad bowl,
Add lettuce, toss until coated. Sprinkle with cheese and croutons, toss.