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

Submerge egg in boiling water for 1 minute. Break into 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 into tiny squares. Place in pan to dry. Can be stored in covered jar. Use broken endive and lettuce for Caesar Salad.