1 clove garlic
1/2 c. salad oil
1/2 head lettuce
1/2 bunch curly endive
1 c. croutons
12 oz. can anchovy fillets
3 to 4 tomatoes, diced
1 egg, beaten
1/2 c. grated Parmesan cheese
1/4 c. lemon juice, fresh
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper

Mash garlic and add to salad oil, let stand. Break lettuce in bowl, tear endive. Add croutons, anchovies, and tomatoes. Strain salad oil to remove garlic. Pour over vegetables. Combine remaining ingredients, beat well. Pour over salad and toss lightly. Makes 6 servings.