The Real Deal Caesar Salad - cooking recipe

Ingredients

5 slices French bread (about 3/4-inch thick) or 5 slices Italian bread (about 3/4-inch thick)
6 tablespoons olive oil
1 large head romaine lettuce
3 anchovy fillets, rinsed, dried, minced
1 garlic clove, minced
2 tablespoons fresh lime juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
1 large egg, cold
1/2 cup grated parmesan cheese

Preparation

Heat oven to 400 degrees.
Place bread slices on baking sheet and brush with about 1 T. of the oil. Toast until crisp, 10-12 minutes. Turn, brush second side with another T. oil, and toast until browned, 10-12 minutes. Cut into 3/4-inch cubes.
Meanwhile, rinse lettuce, then tear into 2-inch pieces. Wrap in paper towels and refrigerate.
Whisk remaining 4 T. oil, the anchovies, garlic, lime juice, Worcestershire sauce, mustard, and pepper to blend.
Ten minutes before serving, boil egg 3 minutes. Cool under running water, scoop slightly cooked egg into dressing, and blend well.
Toss lettuce with dressing, croutons, and cheese. Serve at once.