Prepare dressing; refrigerate 1 hour.
Trim core from romaine. Separate into leaves, discarding wilted or discolored ones. Place in salad basket. Rinse under cold, running water; shake well to remove excess moisture. (Or wash under cold running water; drain and dry on paper towels.) Place romaine in a plastic bag; store in refrigerator until crisp and cold, several hours or overnight.
Add chopped anchovies to dressing. Keep refrigerated. Rub garlic clove into the surface of a large wooden salad bowl and then discard.
In a small saucepan, bring 2 inches of water to boiling. Turn off heat. Carefully lower egg into water; let stand 1 minute, then lift out. Set aside to cool.
Cut the coarse ribs from large leaves of romaine. Tear in bite size pieces into salad bowl. Shake dressing well and pour 1/2 cup over romaine.
Sprinkle with both kinds of cheese. Toss until all romaine is coated with salad dressing. Break egg over center of salad. Pour lemon juice directly over egg; toss well. Garnish top with the whole anchovies, if desired.
4 tbsp. tarragon vinegar
6 tbsp. safflower oil
2 tbsp. olive oil
1 tsp. lemon juice
2 tsp. Dijon mustard
1 tbsp. grated Parmesan cheese
1 tsp. seasoned salt
1/4 tsp. garlic powder
1/4 tsp. dry mustard
1/2 packet of Equal
1 egg
Place all ingredients in blender. Blend for 30 seconds. Refrigerate. Dressing is best when used within 1 week.
