Recipe(tried): McCall's Caesar Salad - Hail Caesar

The following is from McCall's Cooking School binder cookbook.

CAESAR SALAD

1 large head romaine
1 clove garlic, halved
1/2 cup salad oil
1 cup French bread cubes, crusts removed
3/4 tsp salt
1/4 tsp dry mustard
1/4 black pepper
1 1/2 tsp Worcestershire sauce
6 anchovy fillets, drained and chopped
1 egg
1/4 cup blue cheese
2 tbsp grated parmesan cheese
juice of 1/2 lemon (2 tbsp)
6 whole anchovy fillets

Prepare Romaine, store in plastic bag in fridge till crisp and cold several hours or overnight.

Several hours before serving crush 1/2 clove of garlic; combine with oil and refrigerate one hour covered.

Heat 2 tbsp oil-garlic mixture in skillet and brown bread cubes, set aside.

To remaining oil-garlic add salt, mustard, pepper, worcestershire and chopped anchovies. Shake vigorously. Refrigerate.

In small saucepan bring 2 inches of water to a boil, remove from heat and lower egg into it; let stand 1 minute; then lift out and set aside.

Just before serving, rub a large wooden bowl with other 1/2 of garlic clove then discard it.

Tear Romaine into bite-size pieces in bowl. Shake dressing well, and pour over romaine. Sprinkle with both kinds of cheese. Toss until all is coated. Break egg over center of salad. Pour lemon juice directly over egg; toss well. Sprinkle with sauteed bread cubes and toss again. Garnish top with the whole anchovies. Serve at once.

Servings: 4 to 6