Caesar Salad - cooking recipe

Ingredients

1 large head romaine
1 clove garlic
1/2 c. salad oil
1 c. French-bread cubes (1/2 inch), crusts removed
3/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. freshly ground black pepper
1 1/2 tsp. Worcestershire sauce
6 anchovy fillets, drained and chopped
1/4 c. crumbled blue cheese
2 Tbsp. grated Parmesan cheese
1 egg
Juice of 1/2 lemon (2 Tbsp.)

Preparation

Clean romaine and tear in bite sized pieces; pat dry on paper towels.
Wrap in plastic film (or plastic bag) and store in vegetable crisper in refrigerator until crisp and cold-several hours or overnight.