UTENSILS: Wooden bowl, fork & spoon, salad plates, large, chilled, knife, cut lemon & anchovies.

Clove of garlic, mashed
1/8 tsp. salt & pepper (per order)
1/8 tsp. Accent & Lawry salt (per order)
1/8 tsp. English or French dry mustard (per order)
Juice of 1/2 lemon (use whole lemon for 2 orders)
1 raw egg yolk (per order), or break in one 1-minute coddled egg
2 to 3 drops Tabasco sauce
1/2 tsp. granulated sugar (per order, 1 tsp. for 2 orders)
6 anchovies fillets, mashed
1 tsp. Worcestershire sauce
4 to 6 capers (per order)
1 oz. vinegar
3 oz. olive oil
Romaine lettuce, wash 1 med. head Romaine lettuce, pat dry, chill
Croutons
Parmesan cheese, grated (fresh)
1/2 avocado, skinned & diced (per order)

NOTE: Per order, serves 2 people.

Rub clove of garlic, (mashed) around bowl. Add salt, pepper, Accent, Lawry salt, English or French dry mustard, lemon juice, egg yolk, Tabasco sauce, sugar, anchovies, Worcestershire sauce, capers, vinegar and olive oil at once. Quickly blend into a smooth, creamy sauce. Add Romaine lettuce; broken into 2 or 3 inch widths into bowl. Toss. Roll 6 or 7 times to coat. Add croutons. Toss again briskly 2 or 3 times. Add diced avocado. Serve on chilled plates. Lastly, add grated Parmesan cheese (fresh) to individual taste.

NOTE: Makes a salad course for 2. Recipe doubles nicely to serve four. Great salad for fish, fowl or game entrees. Enjoy!