Caesar Salad - cooking recipe

Ingredients

1 c. croutons (made from French bread)
1/3 c. olive oil
2 cloves garlic
1 to 2 tsp. anchovy paste
1 bunch inside romaine leaves
salt and pepper
juice of 1 lemon
1 tsp. Worcestershire sauce
1/4 c. Parmesan cheese, grated (fresh)
1 minute cooked egg

Preparation

Crisp croutons in skillet in 2 tablespoons olive oil with split garlic clove.
Stir in anchovy paste.
Rub a wooden salad bowl with split garlic clove. Place bite sized chilled and dry romaine leaves in bowl. Scatter with salt and pepper.
Sprinkle with remaining oil and cheese. Add croutons. Pour over greens, the egg.
Sprinkle Worcestershire sauce and lemon.
Toss lightly.