Salad - Mom's Classic Caesar prepared tableside!

Croutons: Cut the baguette, preferably one day old, into cubes. Combine the oil and garlic in a saucepan and heat to simmer. Simmer for 10 minutes to infuse the oil. Drain and discard the garlic; use only the oil. Combine garlic oil with the baguette cubes and spread on a baking sheet, or add to a large hot skillet. If baking, bake at 350°F for 30 minutes, turning once; cool. If sautéing, use a wooden spoon and stir often as they brown; cool. Place in a small container and bring to the table. Dressing: Place the following into containers on a tray by the table; all at room temperature: 1. Garlic, already minced. 2. Anchovies, already chopped or flat from a can or paste. 3. Lemon with a juicer gadget, then juice at the table. 4. Dijon mustard. 5. Worcestershire sauce. 6. EVOO. 7. Egg, already coddled. 8. Parmesan, already grated. 9. Pepper mill, to grind at the table. Salad: Cut the romaine into large bite sized pieces. Place in a large salad serving bowl and bring to the table. Also bring the shaved parmesan to the table. Tableside: Have a tray of dressing ingredients with a small empty bowl and whisk, a container of croutons, another of shaved parmesan and a large salad bowl of romaine. Bring some salad tongs for use in tossing. First, make the dressing by announcing each dressing container and tossing it in the small bowl. Whisk to combine. Then, pour the dressing over the romaine and toss well to coat each piece. Top with shaved parmesan and croutons. Serve on salad plates.