Caesar Salad

Directions

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