Caesar Salad

Break romaine leaves in 2 or 3 inch widths into chilled salad bowl. Drizzle with garlic olive oil, then vinegar. Squeeze lemon over; break in eggs.

Season with salt and Worcestershire sauce. Grind pepper over all. Sprinkle with parmesan cheese. Roll-Toss 6 or 7 times, or till dressing is well combined and every leaf is coated. Add croutons; toss once or twice. Serve at once on chilled dinner plates. Garnish with rolled anchovies, if desired. Makes 6 servings as a main course.

Garlic Olive Oil:

Prepare one to several days early. Slice 6 cloves of garlic lengthwise in quarters; let stand in 1 cup olive oil.

Caesar Croutons:

Cut each slice of bread in strips one way, then across 5 times to make squares. Spread out on baking sheet; pour a little garlic olive oil over. Heat in extremely slow oven (225 degrees) for 2 hours. Sprinkle with grated Parmesan cheese. Store, covered, in jar in refrigerator.