2 med. cloves garlic
1 tsp. salt
6 tbsp. oil
2 tbsp. wine vinegar
1 tbsp. lemon juice
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. fresh ground pepper
2 tsp. anchovy paste
1 tbsp. Parmesan cheese
1 lb. cold crisp Romaine lettuce
1 coddled egg
24 or more croutons

In a large wooden bowl, place 2 cloves of garlic cut into small pieces and 1 teaspoon salt. Crush with fork and rub in bowl until bowl is well-flavored with garlic. This takes about 2 minutes. Add oil and beat rapidly with fork until thick, about 1 minute; then add wine vinegar and lemon juice slowly and beat until thoroughly blended with oil.

Add Worcestershire sauce, dry mustard, pepper, anchovy paste, and Parmesan cheese. Beat until well blended. Add chilled Romaine lettuce which has been broken into medium size pieces. Toss well with salad fork and spoon until well marinated, but not so vigorously as to bruise the lettuce.

Add coddled egg and mix well. Last, add croutons, mixing and tossing salad gently to prevent croutons from becoming soggy. Serve at once in individual bowls. Makes 4-6 servings.

CODDLED EGG:

Place 1 egg in very hot water, covered, for 5 minutes.