Caesar Salad

• Small skillet
• Large salad bowl
• Small bowl
• 8 servings

• 2 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1 cup cubed Gonnella French Bread
• 2 heads Romaine lettuce, rinsed and patted dry
• 3 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons salt
• 1 teaspoon Worcestershire sauce
• 5 anchovy fillets
• 1 egg
• 1/4 cup lemon juice
• 2 tablespoons grated Parmesan cheese
• Tomato slices (optional)
• Hard-cooked egg sliced (optional)

Marinate garlic in oil 24 hours. Sautè bread cubes in 2 tablespoons of garlic-oil in skillet over medium heat until golden brown, stirring occasionally. Remove from heat. Break lettuce into 2-inch pieces and place in salad bowl. Add vinegar, mustard, salt, Worcestershire sauce, bread cubes and anchovies and toss. In a small bowl, beat egg with remaining garlic-oil, juice and cheese; add to salad bowl and toss thoroughly. Serve immediately. Garnish with tomato and egg slices, if desired.