Caesar Salad

• 2 heads Romaine lettuce
• 1 c. croutons
• 1 tsp. salt
• 1/4 c. red wine vinegar
• 1 Tbsp. Worcestershire sauce
• juice of 1 lemon
• 1/2 tsp. cracked black pepper
• 1/2 c. garlic oil (2 garlic cloves chopped into salad oil
• 1 can flat fillet of anchovies
• 1 egg, dropped in boiling water for 1 minute without shell (can use Egg Beater as well)

1. Cut up lettuce in large salad bowl.
2. Make hole in center and drop crisp croutons (made beforehand by deep-frying cubes of French bread until browned).
3. Sprinkle salt and pepper over top. Pour garlic oil, vinegar, Worcestershire sauce, lemon juice, chopped anchovies and coddled egg over top.
4. While thoroughly mixing sprinkle Parmesan cheese generously through.
5. Serve immediately.

croutons, salt, red wine vinegar, worcestershire sauce, lemon, cracked black pepper, garlic oil, fillet of anchovies, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637227 (may not work)