CAESAR SALAD

Ingredients:

• 1 clove garlic, halved
• ½ cup olive oil
• 1 tsp. salt
• ½ tsp. dry mustard
• Freshly ground pepper
• 1½ tsp. Worcestershire sauce
• 2 heads Romaine, washed and chilled
• Coddled Egg (see below)
• 1 lemon
• Garlic Croutons (see below)
• ½ cup grated Parmesan cheese
• 2 oz. can anchovy fillets, drained, rolled, or cut up

Instructions:

1. Rub a large salad bowl with the cut clove of garlic just before serving.
2. Add olive oil, salt, mustard, pepper, and Worcestershire sauce to the bowl; mix thoroughly.
3. Tear Romaine into bite-size pieces (about 12 cups) and toss until leaves glisten.
4. Break the coddled egg onto the Romaine. Squeeze lemon juice over and toss well.
5. Sprinkle croutons, Parmesan cheese, and anchovies over the salad and toss.
6. Coddled Egg:
7. Place a cold egg in warm water. Heat enough water to cover the egg to boiling. Immerse the egg in boiling water, remove the pan from heat, cover, and let it stand for 30 seconds. Immediately immerse the egg in cold water.
8. Garlic Croutons:
9. Preheat oven to 400°F.
10. Trim crusts from 4 slices of white bread. Generously butter both sides and sprinkle with ¼ tsp. garlic powder.
11. Cut into ½-inch cubes and bake for 10-15 minutes, stirring occasionally, until golden brown and crisp.