1 lg. head Romaine lettuce, washed, dried and crisped
2 slices buttered toast
2 dashes garlic powder
1/3 c. oil
1/2 tsp. salt
1/4 tsp. dry mustard
1 tsp. Worcestershire sauce
2 lg. cloves garlic
1/4 tsp. pepper, freshly ground
2 tbsp. lemon juice
1 egg
2 tbsp. Parmesan cheese

Crush garlic and let sit in oil for 1/2 hour. Sprinkle garlic powder on buttered toast and bake at 225 degrees for 1/2 hour. Remove and chop into 1/2 inch squares (croutons). Cool. Boil water in small saucepan. Add egg for 1 minute. Remove and cool at once in cold water.

Either remove garlic from oil or chop fine and let remain for garlic lovers. Add salt, dry mustard, Worcestershire sauce, and lemon juice to oil. Add cooled egg and whip together. Tear up lettuce into bite sized pieces. When ready to serve, pour sauce over lettuce, grate fresh pepper over and sprinkle with Parmesan. Toss, then add cooled croutons. Toss again and serve at once. 6 servings.