Caesar Salad

Directions

1. 1
   Dry out bread cubes in a low oven (325 degreesF) for 20 minutes; they should be dry but not browned.
2. 2
   Meanwhile, mash garlic with 1/4 teaspoon salt in 2 tablespoons oil and set aside for 20 minutes.
3. 3
   Strain oil through a sieve into a saute pan and heat over low heat.
4. 4
   Add croutons, toss to coat and saute until they are lightly colored.
5. 5
   In a large salad bowl toss romaine leaves with remaining tablespoon olive oil, until well-coated.
6. 6
   Add lemon juice and Worcestershire sauce, break egg over salad, sprinkle with Parmesan cheese, and season with salt and pepper to taste.
7. 7
   Toss salad, scooping leaves from the bottom and turning gently, taking care not to break them.
8. 8
   Add croutons and serve immediately on chilled plates.