Caesar Salad

• 1 clove garlic
• 3/4 c. salad oil
• 2 c. white bread cubes
• 2 eggs
• 3 Tbsp. lemon juice
• 2 tsp. Worcestershire sauce
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can anchovies, chopped
• 2 head romaine, washed and chilled
• 1/4 c. Parmesan cheese

1. Crush garlic in small bowl; cover with oil.
2. Refrigerate 1/2 hour.
3. Fry bread cubes in 1/4 cup garlic oil.
4. Cook eggs 1 minute in boiling water.
5. Remove and cool.
6. In small bowl, combine lemon juice, Worcestershire sauce, salt, pepper and anchovies.
7. Mix well.
8. In large bowl, tear lettuce into bite size pieces.
9. Drain oil from garlic; toss into salad.
10. Add mixture; toss.
11. Add bread and cheese.
12. Toss well and serve at once.

clove garlic, salad oil, white bread, eggs, lemon juice, worcestershire sauce, salt, pepper, anchovies, head romaine, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509977 (may not work)