1 head romaine lettuce
1 can of flat anchovies
Olive oil
3/4 tbsp. Worcestershire sauce
1 tsp. poupon mustard
3 to 4 cloves garlic
pepper
"Coddled egg"
1 whole lemon
garlic croutons
1 1/2 to 2 c. freshly grated Parmesan cheese

Wash and dry romaine lettuce. Rip into bite size pieces and place in salad bow. Drain anchovy oil into a measuring cup, add olive oil until it measures 1/4 cup. Add finely chopped anchovies, finely chopped garlic, mustard, Worcestershire sauce and pepper to taste.

Add oil mixture to lettuce, toss until lettuce shines. Add coddled egg and juice from lemon, toss until egg is totally mixed in. Last, add croutons with cheese, toss well, serve immediately. Enjoy!