Caesar Salad - cooking recipe

Ingredients

1 glove garlic, peeled and sliced
1/2 c. olive oil (no substitutes)
1 c. cubed French bread
2 heads washed, dried romaine
1 1/2 tsp. salt
1/4 tsp. dry mustard
a generous grating of black pepper
5 fillets of anchovy, cut up small or mashed into paste
few drops Worcestershire sauce
3 Tbsp. wine vinegar

Preparation

Put peeled and sliced garlic in olive oil for 24 hours.
Saute French bread in 2 tablespoons of garlic oil.
Break up romaine into 1-inch lengths and place in salad bowl.
Sprinkle salt, dry mustard, black pepper, anchovy and Worcestershire sauce over romaine.
Add wine vinegar and the remaining 6 tablespoons garlic oil.
Cook gently in simmering water for 1 to 1 1/2 minutes or use one raw egg.
Drop the egg from the shell onto the ingredients in the bowl.
Squeeze the juice of 1 lemon over egg.
Add the croutons and 2 to 3 tablespoons Parmesan cheese.
Toss the salad well.
Serve at once.