The Real Deal Caesar Salad

• 5 slices French bread (about 3/4-inch thick) or 5 slices Italian bread (about 3/4-inch thick)
• 6 tablespoons olive oil
• 1 large head romaine lettuce
• 3 anchovy fillets, rinsed, dried, minced
• 1 garlic clove, minced
• 2 tablespoons fresh lime juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/4 teaspoon fresh ground pepper
• 1 large egg, cold
• 1/2 cup grated parmesan cheese

1. Heat oven to 400 degrees.
2. Place bread slices on baking sheet and brush with about 1 T. of the oil. Toast until crisp, 10-12 minutes. Turn, brush second side with another T. oil, and toast until browned, 10-12 minutes. Cut into 3/4-inch cubes.
3. Meanwhile, rinse lettuce, then tear into 2-inch pieces. Wrap in paper towels and refrigerate.
4. Whisk remaining 4 T. oil, the anchovies, garlic, lime juice, Worcestershire sauce, mustard, and pepper to blend.
5. Ten minutes before serving, boil egg 3 minutes. Cool under running water, scoop slightly cooked egg into dressing, and blend well.
6. Toss lettuce with dressing, croutons, and cheese. Serve at once.

bread, olive oil, head romaine lettuce, anchovy, garlic, lime juice, worcestershire sauce, dry mustard, fresh ground pepper, egg, parmesan cheese

Taken from www.food.com/recipe/the-real-deal-caesar-salad-343334 (may not work)