Ensalada Caesar (Caesar Salad)

This is truly a Southwestern salad. It was developed in Tijuana in the 1920s. It was created by an Italian chef for Americans who flocked into Mexico to escape Prohibition.

1 cup extra-virgin olive oil
4 garlic cloves
1 1/2 cups day-old French bread, cut into 1/2-inch cubes
1 egg, unshelled
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
Salt and freshly-ground black  pepper, to taste
3 small heads romaine, stripped of less crisp outer leaves
1/4 cup freshly-grated Parmesan cheese

Preheat oven to 350 degrees F.

In a heavy ovenproof skillet, warm 1/4 cup of the oil over medium heat. Sliver 1 garlic clove, add it to the oil, and saut