Caesar Salad

• 1 large head romaine lettuce
• 1 clove garlic, halved
• 1/2 c. oil
• bread cubes or seasoned croutons
• 3/4 tsp. salt
• 1/4 c. Bleu cheese
• 2 Tbsp. lemon juice
• 1/4 tsp. dry mustard
• 1/4 tsp. pepper
• 1 1/2 tsp. Worcestershire sauce
• 6 anchovy fillets, chopped
• 1 egg, coddled
• 2 Tbsp. grated cheese

1. Clean romaine, then refrigerate.
2. Crush garlic clove; combine with oil in jar with tight cover.
3. Refrigerate 1 hour.
4. Heat 2 tablespoons garlic and oil mixture.
5. Add salt, mustard, pepper, Worcestershire and anchovies.
6. Shake well; refrigerate.
7. Boil egg 1 minute.
8. Rub inside of wooden bowl with garlic.
9. Discard garlic; cut romaine.
10. Shake dressing well.
11. Pour lemon juice over egg. Crumble Bleu cheese; add grated cheese over all.
12. Add croutons and toss well.

head romaine lettuce, clove garlic, oil, bread, salt, cheese, lemon juice, dry mustard, pepper, worcestershire sauce, anchovy, egg, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556438 (may not work)