Betty Crocker Great Caesar Salad - cooking recipe

Ingredients

1 coddled egg
1 garlic clove, cut into halves
8 anchovy fillets, cut up
1/3 cup olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
fresh ground black pepper, to taste
1 large bunch romaine lettuce or 2 small bunch romaine lettuce, torn into bite-size pieces
1 lemon
1/3 cup grated parmesan cheese
GARLIC CROUTONS
4 slices white bread
margarine or butter
1/4 teaspoon garlic powder

Preparation

Prepare Garlic Croutons. Heat oven to 400\u00b0F Trim crusts from bread. Spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. MICROWAVE DIRECTIONS: Prepare croutons as directed above. Place in a square microwavable dish, 8x8x2 inches. Microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. Let cool.
Prepare Coddled Egg: To coddle egg, 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, remove from heat. Cover and let stand 30 seconds. Cool egg immediately in cold water to prevent further cooking.
Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad; toss.