Personally, I have no fear, but if you are immune compromised, I totally get not wanting to take the chance.
According to the Great Wikipedia's file on eggs, there really isn't much grounds for the fear of raw eggs.
It showed that of the 69 billion eggs produced annually, only 2.3 million are contaminated with Salmonella—equivalent to just one in every 30,000 eggs—thus showing Salmonella infection is quite rarely induced by eggs.What can I say, I like to gamble. This is my take on a classic
1 egg yolk
1/2 garlic clove
1 tsp dijon
juice of one lemon
salt and pepper
1 head romaine lettuce
Croutons (as many as you like)
I carefully separate the yolk from the white by hand in order to minimise contact with the shell (potential Salmonella contamination source). In a large bowl, I whisk the yolk, lemon juice, dijon, minced garlic and minced anchovy. Then I gradually whisk in the olive oil until I reach desired consistency. Add romaine, Parmesan and croutons. Eat. Rob goes mental for this salad and quite often insists I make it several days in a row.