Dad’s Caesar Salad

(Harold Edward Bowman)

2 cups  cubed French bread for croutons

1 large head romaine lettuce

½ cup olive oil

2 cloves garlic, peeled and halved

¼ teas. salt

¼ cup freshly grated Parmesan cheese

1/8 teas. ground pepper

1/8 teas. dry mustard

3 T. olive oil

juice of 1 lemon

1 raw egg

4-5 anchovy fillets, optional

2-3 slices bacon, cooked and crumbled, optional

Fry croutons in ½ cup olive oil with 1 mashed clove of garlic.  Drain on paper towel lined plate.  Wash romaine, dry and break into large pieces.  Rub garlic into wooden bowl and add romaine.  Combine Parmesan cheese with dry seasonings and sprinkle over lettuce.  Add olive oil, lemon juice and raw egg.  Toss lightly until signs of egg disappear.  Top with croutons and anchovies or bacon.