Hail Caesar! (The Salad)

Every once in a while I get on this big salad kick. And I have a salad for lunch nearly every day. I try to make my own dressings as much as possible because it’s healthier that way and much more fun.
I’m very addicted to Caesar salads. I know many people have issues with the raw eggs, but it really does make a difference. If you have issues, there are substitutes out there, but it really is better with the egg. This is the original Caesar recipe, as told to Julia Child. It does not have the anchovies that most people associated with it, instead using Worcestershire sauce, which is made from anchovies. (So not vegan or truly veggie.) I’ve made this several times and love it. I use a little more garlic though, but I love garlic.
Note: really watch the garlic toasts and make sure that the garlic does not burn. Burnt garlic is nasty and bitter and you will have to start all over again.

Julia's Caesar Salad
2 to 3 servings

Julia Child's parents took her to Caesar Cardini's restaurant in Tijuana, Mexico, when she was a girl, and this version is her take on his most famous creation. Like the original Caesar salad, developed by Cardini in the 1920s, it includes no anchovies, and the lemony dressing is tossed with the lettuce one ingredient at a time in the dramatic old-style, tableside manner.
Adapted from "Julia and Jacques: Cooking at Home," by Julia Child and Jacques Pepin with David Nussbaum (Alfred A. Knopf, 1999).

1 large clove garlic
1/4 teaspoon salt
1/4 cup or more extra-virgin olive oil
1 cup of small cubes of day-old white bread
1 egg*
18 to 24 crisp, narrow, untorn leaves from the hearts of 2 heads of romaine lettuce, or about 1/2 pound of romaine hearts, chilled
Freshly ground black pepper
Juice of 1 lemon
Worcestershire sauce
2 tablespoons freshly grated Parmesan cheese (imported Parmigiano-Reggiano only)

On a sheet of waxed paper, crush the garlic clove with the flat side of a chef's knife. Sprinkle with 1/4 teaspoon of salt and mince. Pour about 1 tablespoon of the oil onto the garlic and mash again with the knife, rubbing and pressing to make a soft paste.
In a small frying pan over medium-low heat, add the puree and 1 tablespoon of oil, and heat until warm. Add the croutons and toss for a minute or two to infuse the croutons with the garlic oil, then transfer them to a plate to cool. (For a milder garlic flavor, strain the paste through a small sieve into a pan before adding the croutons. Discard the bits of garlic.)
To coddle the egg, set a small pan of water over medium heat until bubbles just begin to break the surface. Pierce the large end of the egg with a pushpin to prevent cracking, then add it to the water, reduce the heat to medium-low and cook for exactly 1 minute. Remove from the water and set aside.
When ready to serve, place the romaine leaves in a large salad bowl. Drizzle 2 tablespoons of oil over the lettuce and toss to coat. Add a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire sauce, and toss again. Adjust the seasonings to taste.
Crack the coddled egg and drop it onto the romaine leaves (discard any egg white that sticks to the shell), then toss to break it up and coat the leaves. Sprinkle with the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss just enough to mix them into the salad.
To serve, arrange 6 or more romaine leaves in a single layer on individual plates and scatter the croutons all around.
For a twist- use chunks of the romaine lettuce head and grill them. Mix the dressing ahead of time and pour over the grilled lettuce.
Grilled chicken or steak is also a nice addition. Use shavings of the parmesan for extra decoration.