Classic Caesar Salad - cooking recipe

Ingredients

Salad
1 garlic clove, cut into halves
8 anchovy fillets, cut up
1/3 cup extra virgin olive oil
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
fresh ground pepper
1 large head romaine lettuce
1 lemon
1/3 cup grated parmesan cheese
Garlic Croutons
4 slices bread
butter
1/4 teaspoon garlic powder
Coddled Egg
1 egg

Preparation

Rub the inside of a salad bowl with garlic clove and discard clove.
Stir anchovy pieces, olive oil, Worcestershire sauce, and spices to make a dressing.
Coat lettuce with dressing.
Break cottled egg (directions below) over salad squeeze lemon and add croutons, (directions below) and cheese.
Toss and serve.
To make croutons: Butter both sides of bread and sprinkle with garlic powder.
Cut into cubes and toast either in a dry skillet or in a 400F oven until golden and dry. about 10-15 minutes.
To make coddled egg: Place cold egg in warm water.
Cover with boiling water for 30 seconds
Immerse in ice water to stop cooking process.