Classic Caesar Salad  

Total time: 15 minutes   plus 5 minutes earlier
     This is the hub's specialty....  From the Joy of Cooking. He has left out the raw egg on occasion, and it worked fine without it.  Anchovies are classic  - but it's still good without them, as well. If you use the raw egg, it's easiest to use your hands to mix the salad.

 Ingredients:

• 2 cloves garlic
• 1/4 cup good olive oil
• 3/4 cup bread cubes, preferably cut from a bakery loaf or 'French' bread
• 3/4 tsp salt
• 1/2 tsp dry mustard
• lots of black pepper
• 3 anchovy fillets, mashed or the equivalent in anchovy paste
• 1/2 tsp Worcestershire sauce
• 1 1/2 tbs red wine vinegar
• juice from 1/2 lemon
• 1 egg, raw   optional
• 2 tbs Parmesan, freshly grated
• 1 large, fresh head of Romaine lettuce   none other will do

 Instructions:

• Earlier in the day or the night before:  Peel garlic, cut each clove in half and put it, along with 1/4 cup olive oil, into a small glass dish or glass measuring cup.  Cover with cling film and set aside to steep. 
• When ready to use, remove and discard garlic.  Or use it for something else.
• The croutons: Heat 2 tbs of the garlic oil in a nonstick skillet.  Add the bread cubes and sauté until golden. 
• Remove and drain on paper towels. 
• The lettuce:  Wash and spin-dry the Romaine.  Tear it into large bite-size pieces.
• The salad: Mash the anchovies in the bottom of a large salad bowl. 
• Add the salt, pepper, mustard, Worcestershire, vinegar, remaining garlic oil and mix lightly with a fork. 
• Squeeze the lemon half over, sprinkle with Parmesan and mix lightly again. 
• Add the Romaine and toss well with tongs or salad forks.  
• Add the croutons, toss a bit more. 
• At this point, if you are using the egg: Crack the egg into a small bowl and break the yolk. Add it to the salad and toss well to mix, hands work best but a tongs will do.  Serve immediately.