Caesar Salad

• 1 clove garlic, crushed
• 2/3 c. olive oil
• 4 qt. romaine lettuce, chilled, torn (about 3 medium heads)
• 1 tsp. salt
• 1 tsp. fresh ground pepper
• 1 Tbsp. Worcestershire
• 1 egg
• 3 to 4 Tbsp. fresh lemon juice
• 2 Tbsp. red wine vinegar
• 6 to 8 anchovy fillets, chopped
• 1/2 c. grated Parmesan cheese
• 1 c. croutons

1. Add garlic to oil; let stand overnight.
2. Discard garlic.
3. Place romaine in large salad bowl.
4. Sprinkle with salt, pepper and Worcestershire.
5. Coddle egg for 1 1/2 minutes; break into middle of salad.
6. Pour lemon juice and wine vinegar over egg.
7. Toss lightly to mix well.
8. Add remaining ingredients, tossing after each addition.
9. Adjust servings if necessary.
10. Serve immediately.
11. Makes 8 servings.

clove garlic, olive oil, romaine lettuce, salt, fresh ground pepper, worcestershire, egg, lemon juice, red wine vinegar, anchovy, parmesan cheese, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814150 (may not work)