Classic Caesar Salad

The original recipe has you pan fry
the croutons in a lot of butter.
I suggest you brush the croutons
with butter and then broil them.
I also mix the dressing for this salad by hand,
it might be easier to prepare in a blender.
You can add anchovies to the salad dressing.

Ingredients:
1 heart of romaine lettuce
1/3 cup olive oil, divided
1 clove garlic, peeled and crushed
2 (1/4-inch-thick) slices baguette
Water
1 egg in the shell
Juice of 1/2 lime
1 teaspoon red wine vinegar
Dash Worcestershire Sauce
1/8 teaspoon dry Coleman's English Mustard
2 tablespoons cup fresh-grated Parmigiano-Reggiano
Salt and fresh-ground black pepper, to taste
Wash the lettuce heart, dry it and set aside.

Directions:
Heat 1 tablespoon oil with the garlic
in a small microwave-safe bowl in the
microwave on high about 20 seconds.
Brush both sides of bread slices
with the oil and place on a baking pan.
Preheat the broiler.
Broil about 4 inches from
heating element until golden.
Turn and cook until golden on the second side.
Set aside.
Bring a small saucepan of water to a boil.
Carefully lower the egg in its shell
into the water and simmer 1 minute.
Drain and set this coddled egg aside.
Put lime juice, vinegar, Worcestershire
and mustard into a blender.
Break the egg into the blender;
blend until smooth.
Slowly add the remaining 1/4 cup oil
through the lid with the motor running
until the mixture thickens to form a dressing.
Cut the lettuce hearts crosswise into
1/2-inch pieces and place in salad bowl.
Add cheese, dressing, salt
and pepper; whisk to combine.
Divide the salad between two bowls
and top each with a crouton.