Caesar Salad

• 1 clove garlic
• 2/3 cup olive oil
• 4 qts romaine lettuce, crisp and chilled (about 3 medium heads)
• 1 tsp salt
• Freshly ground pepper
• 1 Tbsp Worcestershire sauce, approximately
• 1 egg, coddled
• 3-4 Tbsp fresh lemon juice
• 2 Tbsp wine vinegar, about
• 6-8 anchovy fillets, chopped, optional
• 1/2 cup grated Parmesan cheese
• 1 cup croutons

Crush garlic and add to oil; let stand overnight. Remove garlic and discard. Place torn lettuce leaves in large salad bowl. Sprinkle with salt, pepper and Worcestershire sauce. Break egg into middle of salad. Pour lemon juice and wine vinegar over egg. Toss lightly to mix well. Add olive oil and toss again. Add anchovies, toss. Sprinkle with cheese, toss lightly. Adjust seasonings, if necessary. Add croutons, toss again and serve immediately.

Yield: 6 servings