Caesar Salad

The Caesar salad supposedly originated at the Hotel Caesar in Tijuana, Mexico.  According to the Wikipedia entry the original salad did not have anchovies, but used Worcestershire sauce which gave it an anchovy flavor.  We like it with anchovies.   An egg, raw or briefly cooked in the shell for 1-1 1/2 minutes can be added before tossing, if desired.  We usually skip the egg.

1 clove garlic, sliced
1/4 cup olive oil
1-2 cups of cubed French bread (for croutons)
1 head romaine lettuce, washed, cut into pieces or separate leaves and keep them whole
1/4 teaspoon dry mustard
juice of 1/2 a lemon
4 anchovy fillets, cut into small pieces (or a few drops of Worcestershire sauce instead)
1 tablespoon red wine vinegar
3 tablespoons grated Parmesan cheese
generous grating of black pepper
salt to taste (if you are using anchovies, you probably don't need salt)

Put the olive oil in a small bowl, add the garlic and let steep for 24 hours (or however much time you have!).

Make the croutons:
Preheat oven to 250º.  Bake the cubed bread on a cookie sheet for 15 minutes.  Toss with 2 tablespoons of the garlic oil and bake for another 15 minutes, or until crunchy.

Finish the salad:
Add the lettuce to a salad bowl, add the croutons, garlic oil, and all other ingredients, toss, and serve immediately.