1 clove garlic, cut in half
1/3 c. olive oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
1 lg. bunch Romaine
Lettuce (chilled & torn into bite-size pieces)
1 can (about 2 oz.) anchovy fillets, drained & cut up (optional)
Coddled egg
1 lemon, cut in half
Onion-cheese croutons
1/4 c. grated Parmesan cheese

Just before serving rub large salad bowl with garlic. Place garlic in oil; let stand 5 minutes. Discard garlic.

Mix oil, Worcestershire sauce, salt and mustard. Place Romaine in salad bowl. Pour oil mixture on top, toss. Break coddled egg onto Romaine, squeeze lemon over salad. Toss until leaves are well coated. Sprinkle with croutons, cheese, pepper and anchovies.