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Caesar Salad

  Wash the romaine thoroughly and drain as much as possible. Break into bite-size pieces and refrigerate. Sauté the garlic in the salad oil in a heavy skillet until golden brown. Remove the garlic. Add the bread cubes, stirring until they are golden brown and crisp. Drain the cubes on paper towels and keep warm. In a small bowl, blend the olive oil, lemon juice, salt, and pepper. Add the oil from the anchovies and shake until thoroughly blended. Place the romaine in a large salad bowl and add the beaten egg. Toss lightly. Add the cheese and toss again. Place the romaine on individual serving plates and add the croutons and anchovies. Pour olive oil dressing over each salad. serve chilled. 

Serves 6

2 heads fresh romaine lettuce, or use part Bibb
2 or 3 cloves garlic, chopped
4 T. salad oil
2 c. white bread cubes
1/2 cup good olive oil
2 T. lemon juice
1 t. salt
several dashes freshly ground pepper
1 large egg, lightly beaten
1 tin of 10-12 anchovy fillets
1/2 c. freshly grated Parmesan cheese

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