1 clove garlic
1/2 c. olive oil
1 egg, may substitute with 1/2 lb. tofu, cubed
2 tbsp. lemon juice
1/2 c. grated Parmesan
1 tsp. Worcestershire sauce
5 anchovy filets
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. crumbled blue cheese
1 c. toasted croutons
1 lg. head romaine lettuce, torn into bite sized pieces

Put all ingredients except lettuce and croutons into the blender. Cover. Press on for 6-10 seconds. Put lettuce into wooden salad bowl. Pour dressing over and sprinkle croutons on top. Toss lightly. Serve at once. Makes 6 servings.