Caesar Salad

There are many versions of the Caesar Salad -- some not so great, unfortunately.  I would normally shy away from anchovies -- yuck!  I, however, like them in the Caesar Salad.  There are other variations you can add -- e.g.,  grilled poultry, shellfish or fish, capers, Romano cheese, and bacon.

Ingredients:
1 large head of romaine lettuce
3/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 large clove garlic, crushed
1 egg (optional)
1 lemon, halved
Freshly ground pepper
1/4 cup grated Parmesan cheese
Garlic Croutons (recipe follows)


Directions:
Wash romaine under cold running water.  Trim core and separate stalk into leaves; discard wilted or discolored portions.  Shake leaves well to remove moisture.  Place romaine in a large plastic bag; chill at least 2 hours.

Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a jar.  Cover tightly and shake vigorously.  Set aside.

If coddled egg is desired, pour water to a depth of 2 inches in a medium saucepan; bring water to a rapid boil and turn off heat.  Carefully lower egg into water using a slotted spoon; let stand 1 minute.  Remove egg from water and set aside to cool.

Cut coarse ribs from large leaves of romaine; tear leaves into bite-size pieces and place in a large salad bowl.  Pour dressing over romaine; toss gently until well coated.

Break coddled egg over romaine; squeeze juice from lemon halves over salad.  Grind a generous amount of pepper over salad and sprinkle with cheese.  Toss lightly.  Top with croutons; garnish with anchovies or other choices recommended above, if desired.  Serve immediately.

Garlic Croutons
Ingredients:
3 tablespoons butter or margarine, softened
3 (1/4-inch thick) slices French bread
1/4 teaspoon garlic powder

Directions:
Spread butter over both sides of bread slices; sprinkle with garlic powder.  Cut slices into 1/4 inch cubes.  Place on a foil-lined baking sheet, and bake at 350 degrees for 15 minutes or until croutons are crisp and dry.  Let croutons cool; then store in an airtight container.