Caesar Salad

By ezunich

Ingredients

• 1 clove garlic,
• 1/3 cup olive oil
• 1 teaspoon Worcest~rshire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• Freshly ground pepper
• 1 large or 2 small bunches romaine,
• torn into bite-size piece
• 1 lemon, cut into halves
• 1/3 cup grated Parmesan cheese
• Baked Croutons
• Coddled Egg

Details

Servings 6

Preparation

Step 1

Baked Croutons
Trim crusts from 4 slices white bread. Butter both sides of bread slices generously; sprinkle with 1/4 teaspoon garlic. powder. Cut into 1/2 nch cubes. Bake in 400° oven on ungreased cookie sheet, stirring occasionally, until golden brown and crisp, 10 to 15 minutes.


Coddled Egg
Place cold egg in warm water. Heat enough water to boiling to cover egg complete. Immerse egg in boiling water with spoon; remove from heat. Cover and let stand 30 seconds. Immediately cool egg in cold water to prevent further cooking; refrigerate.

Prepare baked croutons and coddled egg. Rub large wooden salad bowl with cut clove of garlic. Allow few small piece s of garlic to remain in bowl if desired. Mix oil, Worcestershire sauce, salt, mustard and pepper in bowl;toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad;toss. Sprinkle with croutons and cheese. Toss