2 heads Romaine
1/4 tsp. salt
1/4 tsp. pepper, coarse ground
1/4 c. croutons
1/4 c. garlic oil
1 tbsp. Worcestershire sauce
2 tbsp. wine vinegar
1 coddled egg
1 tbsp. chopped anchovies
2 tbsp. shredded Parmesan cheese
Juice of 1 lemon

Toss Romaine in chilled salad bowl with salt and pepper. Place croutons in center of greens and pour over garlic oil, Worcestershire sauce, vinegar, and lemon juice. Toss salad lightly. Add coddled egg, chopped anchovies and cheese. Toss again. Serve on chilled plates.