3 bunches Romaine lettuce (washed, dried, broken into chunks)
2-3 cloves fresh garlic
1/2 c. unseasoned oil
1 tbsp. Worcestershire sauce
Salt and pepper to taste
1/4 c. Roquefort cheese, crumbled
1/8 tsp. dry mustard
1 uncooked egg
1/4 c. or less of lemon juice
2 c. croutons
Shake lots of Parmesan cheese while tossing
1 tin anchovies (optional)

Toss all ingredients into the Romaine lettuce. Serve immediately.