Lacy And Bryan'S Favorite Caesar Salad

• 2 c. Pepperidge Farm stuffing
• 9 Tbsp. olive oil
• 1 clove garlic, split
• 2 heads romaine, chilled
• 1/4 tsp. dry mustard
• 1/4 tsp. black pepper
• 1/2 tsp. salt (about)
• 1/2 c. grated Parmesan cheese
• juice of 2 lemons
• 2 eggs
• 4 slices bacon
• dash of Worcestershire sauce (optional)

1. Prepare croutons by frying the Pepperidge Farm stuffing over a low flame in 3 tablespoons olive oil flavored with the garlic. Into a garlic-rubbed wooden bowl, tear the chilled romaine heads into medium-size pieces and sprinkle with the dry mustard, black pepper, salt (to taste) and grated Parmesan cheese.
2. Add 6 tablespoons olive oil and the lemon juice.
3. Break 2 eggs on the greens and toss enough to mix thoroughly, but not so vigorously as to bruise the greens and until no trace of egg can be seen.
4. The leaves should be coated, but there must not be excess liquid in bowl.
5. Taste for seasoning.
6. An instant before serving, all the croutons, tossing the salad briefly to mix in the croutons without making them soggy.
7. Add bacon slices cut into small pieces and fried until crisp.
8. Add Worcestershire.

stuffing, olive oil, clove garlic, dry mustard, black pepper, salt, parmesan cheese, lemons, eggs, bacon, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=330113 (may not work)