Caesar Salad

For the croutons:

Adjust oven rack to center position and heat oven to 350 degrees. Mix garlic, salt, and oil in small bowl; set aside for 20 minutes. Spread bread cubes out over small baking sheet. Drizzle oil through fine-mesh strainer evenly onto bread; toss to coat. Bake until golden, about 12 minutes. Cool.

For the dressing:

Bring water to boil in small saucepan over high heat. Carefully lower whole egg into water; cook 45 seconds. Remove with slotted spoon. When cool enough to handle, crack egg into small bowl with all other dressing ingredients except oil; whisk until smooth. Add oil in slow, steady stream, whisking constantly until smooth. (Dressing may refrigerate for 1 day; shake before using.)

For the salad:

Place lettuce in large bowl; drizzle with half of dressing, then toss to coat lightly. Sprinkle with cheese, remaining dressing, and croutons; toss to coat well.