Caesar Salad - cooking recipe

Ingredients

1 clove garlic
3/4 c. virgin olive oil
2 c. bread cubes
2 eggs, coddled 1 minute
1/4 c. Blue cheese, crumbled
1/4 c. freshly grated Parmesan cheese
1/4 tsp. pepper
8 anchovy fillets, chopped (optional)
2 heads romaine lettuce
3 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
1/2 tsp. salt

Preparation

Crush garlic in small bowl; cover with oil.
Refrigerate covered for 30 minutes.
In 1/4 cup garlic oil in medium skillet, fry bread cubes until brown on all sides.
Set aside.
Cook eggs 1 minute in boiling water.
Remove and cool.
In small bowl, combine the lemon juice, Worcestershire, salt, pepper and anchovies and mix well.
Tear lettuce into bite size pieces.
Place in large salad bowl.
Drain remaining oil from garlic.
Pour over lettuce and toss to coat evenly.
Break eggs over salad and toss well. Pour on lemon mixture and toss well.
Add bread crumbs and cheeses; toss well.
Serve at once.