1 clove garlic, sliced
1/2 c. olive oil
1 c. cubed French bread crumbs
1 1/2 tsp. salt
1/4 tsp. dry mustard
Generous black pepper
A few drops Worcestershire
3 tbsp. wine vinegar
5 fillets anchovies (optional)
1 egg
Juice of 1 lemon
2-3 tbsp. Parmesan cheese
1-2 heads Romaine lettuce

Wash and dry lettuce. Tear into medium size pieces. Save bread crumbs for topping. Combine all other ingredients, saving the egg and lemon juice until last. Break the raw egg into the mixture and squeeze the lemon juice on top of it. Mix all together in a jar and refrigerate until serving time. This should be made just prior to serving.