1 egg
3/4 c. salad oil
1/4 c. lemon juice
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
1/4 c. Parmesan cheese, grated

Submerge egg in boiling water for 1 minute. Break in bowl and whip until fluffy. Continue beating at high speed, slowly adding oil. Reduce speed and add remaining ingredients.

GARLIC CROUTONS:

Rub each side of toast (while hot) with garlic and cut in tiny squares. Place in pan to dry. Can be stored in covered jar. We use broken endive and lettuce for our Caesar Salad.