Caesar Salad

• 1 coddled egg
• 1 clove garlic, cut into halves
• 8 anchovy fillets, cut up
• 1/3 c. olive oil
• 1 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. dry mustard
• freshly ground pepper
• 1 large or 2 small bunches romaine lettuce, torn into bite-size pieces (about 10 c.)
• 1 lemon, cut into halves
• 1 c. garlic flavored croutons
• 1/3 c. grated Parmesan cheese

1. Prepare coddled egg as follows:
2. Place cold egg in warm water. Heat enough water to boiling to cover egg completely.
3. Immerse egg in boiling water with spoon; remove from heat.
4. Cover and let stand 30 seconds.
5. Immediately cool egg in cold water to prevent further cooking; refrigerate.

egg, clove garlic, anchovy, olive oil, worcestershire sauce, salt, dry mustard, freshly ground pepper, bunches romaine lettuce, lemon, garlic, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=887157 (may not work)