Caesar Cardini's original Caesar Salad

Invented by Caesar Cardini at his restaurant in Tijuana, Mexico in 1924.

Dressing: 1 cup stale French bread cut into ½ in. cubes ¼ cup olive oil juice of ½ lemon ½ tsp. Worchestershire sauce 1 large clove garlic 1 egg (at room temperature) ½ cup freshly grated Romano cheese ¼ tsp. salt freshly ground pepper to taste 15-20 Romaine lettuce leaves left whole

Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275° oven. As croutons cook, baste with olive oil in which garlic has been steeped. Toss while cooking until hard and dry. Mash garlic into the side of a large salad bowl. Ease egg (that is at room temperature) into boiling water and boil exactly one minute then crack egg into bowl, breaking it up with fork. Add salt, lemon juice, olive oil, and Worchesterhire sauce. Mix well. Makes about ½ cup of dressing. Add lettuce leaves and toss to coat thoroughly. Add Romano cheese and pepper, and toss. Arrange lettuce on dinner plates; garnish with croutons. This is meant to be eaten with hands.