Caesar Salad With Capers

• 1 clove garlic, crushed
• 1/4 c. olive or salad oil
• 1/2 c. toasted croutons
• 1 large head romaine or iceberg lettuce
• 1/4 tsp. salt
• freshly ground black pepper
• 1 egg
• juice of 1/2 lemon
• 1/4 c. minced green onions
• 2 Tbsp. capers, drained
• 4 anchovy fillets, halved
• 1/4 c. grated Parmesan cheese
• whole romaine leaves for garnish

1. Rub salad bowl with crushed garlic; set aside.
2. In separate bowl, combine remaining garlic with the olive oil.
3. Allow to stand for at least 1 hour before using.
4. Toss 1 tablespoon of the garlic oil with the toasted croutons; set aside.
5. Tear the lettuce into large pieces; place in the garlic rubbed salad bowl.
6. Sprinkle with salt.
7. Grind a generous amount of pepper over the lettuce.
8. Have remaining ingredients available at table if you wish to toss the salad in front of your guests.
9. Crack the egg into the lettuce; toss.
10. Sprinkle with the lemon juice, green onions, capers and the remaining olive oil.
11. Toss well.
12. Add the anchovy fillets and Parmesan cheese.
13. Sprinkle with the croutons, or serve alongside. Toss gently.
14. Garnish with whole romaine leaves and serve immediately.
15. Serves 4.

clove garlic, olive, croutons, head romaine, salt, freshly ground black pepper, egg, lemon, green onions, capers, anchovy, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=257699 (may not work)