Caesar Salad

1 clove garlic, halved
1/2 cup olive oil
1 tsp. salt
1/2 tsp dry mustard
freshly ground pepper
1 1/2 tsp. worchestershire sauce
2 heads romaine, washed and chilled
Coddled Egg (below)
1 lemon
Garlic Croutons (below)
1/2 cup grated parmesan cheese
1 can (2oz) anchovy fillets, drained and rolled or cut up
8 servings
Just before serving, rub large salad bowl with cut clove of garlic.
Add oil, salt, mustard, pepper and worchestershire sauce; mix thoroughly.
Into bowl, tear romaine into bite-sized pieces (about 12 cups); toss until leaves glisten.
Break egg onto romaine.
Squeeze on juice from lemon; toss until leaves are well coated.
Sprinkle croutons, cheese and anchovies over salad and toss.

Coddled Egg:
Place cold egg in warm water.
Heat to boiling enough water to completely cover egg.
With a spoon, immerse egg in boiling water.
Remove pan from heat.
Cover and let stand 30 seconds.
Immediately immerse egg in cold water.

Garlic Croutons:
Heat oven to 400F.
Trim crusts from 4 slices of white bread.
Generously butter both sides of bread slices; sprinkle with 1/4 tsp. garlic powder.
Cut into 1/2" cubes; place in baking pan.
Bake 10 to 15 minutes, stirring occasionally, until golden brown and crisp.