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.