Caesar Salad

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	large	romaine lettuce
2	tablespoons	grated fresh Parmesan cheese
2	cups	bread cubes
2	tablespoons	unsalted butter
2	cloves	garlic -- minced
		*Dressing*
1	whole	egg -- at room temperature
1	teaspoon	fresh lemon juice
1/2	teaspoon	Dijon mustard
1/2	teaspoon	low sodium Worcestershire sauce
2	teaspoons	balsamic vinegar
2		anchovy fillets -- rinsed and minced fine
1/4	cup	extra virgin olive oil

Heat butter in large skillet. Add bread and garlic and cook until bread cubes are toasted. Remove and set aside.

In a small saucepan heat water to boiling. Add egg and cook for one minute. Remove and plunge into cold water to stop cooking.

In a food processor add egg, lemon juice, Dijon, Worcestershire, vinegar, and anchovies. Mix until well combined.

Slowly add olive oil and mix until dressing is completely combined.

In a large bowl tear up lettuce leaves and toss with enough dressing to coat evenly.

Add croutons and cheese to salad and toss to combine.

Notes: Cooking the egg briefly makes it safer to eat. Raw eggs can be dangerous to some people.

Makes 6 servings.

Per Serving: 197 Calories; 15g Fat (67.0% calories from fat); 6g Protein; 11g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 196mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.