Recipe(tried): Caesar Dressing number three

Caesar Salad
l lg head romaine lettce, wash under cold water remove moisture Place in large plastic bag at least 2 hrs.
Dressing ;
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
1 lemon halved
freshly ground pepper
1/4 cup grated Parmesan cheese
Garlic Croutons ( recipe follows)
1 (2oz) can anchovy fillets (optional but oh so goooood)
Combine olive oil, vinegar, Worcestershire sauce, salt, mustard and garlic in a jar. Cover tightly, and shake vigorusly. Set aside.
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.
Tear lettuce leaves into bite-size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until well covered
Break coddled egg over romaine; the 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, if desired. Serve immediately. Yield: 4 to 6 servings.
Garlic Croutons
Spread butter over both sides of bread slices: sprinkle with garlic powder. cut slice into 3/4 inch cubes. Place on a 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. yield: about 1 1/2 cups.