This recipe is great as it par-cooks the egg for those who are worried about salmonella!

Serves 4 to 6

1 large egg
3 garlic cloves
1/4 cup fresh lemon juice
1 to 2 tsp anchovy paste to taste
1/4 tsp black pepper
1/2 cup olive oil
1/2 cup freshly grated Parmesan

Immerse the egg in a small pan of boiling water. Remove the pan from the heat and cover it for 10 minutes.
Remove the egg from the water and let it cool for 10 more minutes.

Mince the garlic in a food processor fitted with a metal blade. While the motor is running, add the lemon juice, anchovy paste and pepper and process to combine.
Crack the egg, then spoon it out of the shell into the food processor feed tube.
Pulse the egg with the other ingredients until combined.
Add the oil in a small steady stream until emulsified.
Whisk in 1/4 cup of the parmesan cheese.
Taste for seasoning, and sprinkle the remaining parmesan cheese over the salad.

Remaining ingredients of a caesar salad 

Chopped Romaine lettuce
Grated parmesan cheese