Caesar Salad

• 1 clove garlic, halved
• 1/3 c olive oil
• 8 anchovy fillets, cut up
• 1 t Worcestershire sauce
• 1/2 t salt
• 1/4 t dry mustard
• Freshly ground pepper
• 1 large or 2 small bunches romaine, washed and chilled
• Coddled Egg
• 1 lemon
• Garlic Croutons
• 1/3 c grated Parmesan cheese

1. Rub large salad bowl w/ cut clove of garlic. Add oil, anchovies, worcestershire sauce, salt, mustard and pepper; mix thoroughly. Into salad bowl, tear romaine into bite-size pieces (about 12 c) Toss until leaves glisten. Break egg onto romain; squeeze juice from lemon over romaine. Toss until leaves are well coated. Sprinkle croutons and cheese and toss.
2. Garlic Croutons: Heat to 400. Trim crusts from 4 slices bread. Generously butter both sides of bread slices; sprinkle with 1/4 t garlic powder. Cut inot 1/2 inch cubes; place in baking pan. Bake for 10 -15 min, stirring occasionally, until golden brown and crisp.
3. Coddled Egg - Place cold egg in warm water. Heat to boiling enough water to completely cover egg. With a spoon, immerse egg into boiling water. Remove pan from heat. Cover and let stand 30 seconds. Cool immediately in cold water.

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

Taken from www.epicurious.com/recipes/member/views/caesar-salad-1274945 (may not work)