Caesar salad is one of the most popular of salads, invented in the early 1900s by Caesar Cardini, an Italian who operated a restaurant out of Tijuana. The original recipe includes raw eggs, olive oil and garlic oil, which can be a bit much for those watching their weight. But since its invention, there have been several Caesar salad "knock offs" made, including low-fat versions. The eggs and oils are replaced with less fatty ingredients without compromising too much of the original taste.
Rinse the romaine lettuce heads with cold water and remove the stump by cutting a few inches from the bottom or where the lettuce leaves start turning white. Separate the leaves into piles of three or four, and make a slit lengthwise down the middle, then make 2-inch vertical cuts along the length of the leaves. Store the cut pieces in a bowl in the refrigerator until they are ready to be used.
Mix all other ingredients in a bowl with a whisk until all are blended evenly and form a smooth dressing. Cover and store this in a fridge to cool for at least two hours. The dressing may be transferred to another container if desired.
Mix the lettuce and the dressing with a pair of tongs in a clean bowl until the lettuce is evenly coated. Add croutons and more fresh grated Parmigiano Reggiano if desired. Serves eight but can be doubled.