1 garlic clove, mashed
1/2 c. olive oil
1 lg. head romaine lettuce
1 sm. head curly endive
1 c. croutons
1 egg, beaten
1 (2 oz.) can anchovy fillets, drained and chopped
1/2 c. thinly sliced red bell pepper
1/2 c. grated Parmesan cheese
1/4 c. lemon juice
1 tbsp. Worcestershire sauce
1/2 tsp. ground black pepper
1/2 tsp. salt

Combine garlic and olive oil several hours before preparing salad. Put lettuce and curly endive into large salad bowl. Add croutons, anchovies, and red pepper. Combine remaining ingredients. Mix well. Pour over salad. Toss slightly. Serves 6.