Lacy And Bryan'S Favorite Caesar Salad

1. 1

   Prepare croutons by frying the Pepperidge Farm stuffing over a low flame in 3 tablespoons olive oil flavored with the garlic. Into a garlic-rubbed wooden bowl, tear the chilled romaine heads into medium-size pieces and sprinkle with the dry mustard, black pepper, salt (to taste) and grated Parmesan cheese.

2. 2

   Add 6 tablespoons olive oil and the lemon juice.

3. 3

   Break 2 eggs on the greens and toss enough to mix thoroughly, but not so vigorously as to bruise the greens and until no trace of egg can be seen.

4. 4

   The leaves should be coated, but there must not be excess liquid in bowl.

5. 5

   Taste for seasoning.

6. 6

   An instant before serving, all the croutons, tossing the salad briefly to mix in the croutons without making them soggy.

7. 7

   Add bacon slices cut into small pieces and fried until crisp.

8. 8

   Add Worcestershire.

* Per serving · 4 servings · Values may vary.