Caesar Salad - cooking recipe

Ingredients

1 coddled egg
1 clove garlic, cut into halves
8 anchovy fillets, cut up
1/3 c. olive oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
freshly ground pepper
1 large or 2 small bunches romaine lettuce, torn into bite-size pieces (about 10 c.)
1 lemon, cut into halves
1 c. garlic flavored croutons
1/3 c. grated Parmesan cheese

Preparation

Prepare coddled egg as follows:
Place cold egg in warm water. Heat enough water to boiling to cover egg completely.
Immerse egg in boiling water with spoon; remove from heat.
Cover and let stand 30 seconds.
Immediately cool egg in cold water to prevent further cooking; refrigerate.