1    Head Romaine lettuce, washed
And chilled
1/4 c  Olive oil
1    Clove garlic, minced
1    Egg
2 tb Lemon juice
1    To 2 tablespoons red wine
Vinegar
1/2 ts Worchestershire sauce
4    To 6 anchovy fillets, cut
Into bits (optional)
1/4 c  Grated Parmesan cheese
Freshly ground black pepper
1 c  Caesar style croutons

Tear lettuce into bite-sized pieces and place into large bowl. Combine
olive oil and garlic and toss with lettuce. Immerse egg into boiling water
exactly 1 minute. Break egg over salad, sprinkle with lemon juice, vinegar
and Worchestershire, and toss well. Add anchovies (if desired), cheese,
pepper and croutons. Mix gently, and serve at once.

Note: For egg-safe Caesar, omit egg, use 3 tablespoons egg substitute or 1
egg white combined with the 2 tablespoons lemon juice and refrigerate 48
hours before using. Or, use a hard-cooked egg and puree with dressing
ingredients in blender or food processor, adding 2 additional tablespoons
olive oil.

Options: add grilled chicken breast, cut into slices, small cooked shrimp
or sliced oil-packed sun-dried tomatoes.