Caesar Salad

• 1 glove garlic, peeled and sliced
• 1/2 c. olive oil (no substitutes)
• 1 c. cubed French bread
• 2 heads washed, dried romaine
• 1 1/2 tsp. salt
• 1/4 tsp. dry mustard
• a generous grating of black pepper
• 5 fillets of anchovy, cut up small or mashed into paste
• few drops Worcestershire sauce
• 3 Tbsp. wine vinegar

1. Put peeled and sliced garlic in olive oil for 24 hours.
2. Saute French bread in 2 tablespoons of garlic oil.
3. Break up romaine into 1-inch lengths and place in salad bowl.
4. Sprinkle salt, dry mustard, black pepper, anchovy and Worcestershire sauce over romaine.
5. Add wine vinegar and the remaining 6 tablespoons garlic oil.
6. Cook gently in simmering water for 1 to 1 1/2 minutes or use one raw egg.
7. Drop the egg from the shell onto the ingredients in the bowl.
8. Squeeze the juice of 1 lemon over egg.
9. Add the croutons and 2 to 3 tablespoons Parmesan cheese.
10. Toss the salad well.
11. Serve at once.

garlic, olive oil, bread, heads washed, salt, dry mustard, black pepper, anchovy, worcestershire sauce, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857403 (may not work)