Easy Pheasant Caesar Salad

What you need
1 egg
1 teaspoon anchovy paste
1 lemon, juice only
1 teaspoon balsamic vinegar
½ teaspoon Dijon mustard
2 garlic cloves
1 teaspoon Worcestershire sauce
olive oil

Salad Ingredients
2 heads chopped romaine lettuce, outside leaves removed
½ cup shredded parmesan cheese
1 cup croutons
¼ cup chopped black olives
2 cups cooked pheasant meat

What you do
Add all dressing ingredients except oil to a food processor or blender and pulse for 30 seconds or until mixture is smooth. While motor is running, add oil in a thin stream until emulsified. Taste and adjust flavors to suit your palate.
Toss all salad ingredients in a large bowl with half of the dressing. Add additional dressing as needed and serve immediately.

SOURCE: Scott Leysath, "The Sporting Chef"