1 clove garlic, crushed
3/4 c. olive oil
3 slices white bread
3 tbsp. fresh lemon juice
6 anchovy fillets, minced
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. coarse black pepper
1/2 tsp. Worcestershire sauce
1 egg, room temperature
1 lg. head Romaine lettuce
1/2 c. freshly grated Parmesan cheese

Combine garlic and olive oil; let stand overnight. Remove garlic from oil. Cut bread into small cubes and saute in 1/4 cup garlic oil until lightly browned. Place on paper towel.

Mix together remaining oil, lemon juice, anchovies, salt, pepper, mustard and Worcestershire sauce in large bowl. Tear lettuce into small pieces, place on top of dressing in bowl, top with 1/4 cup cheese. Pour beaten egg over lettuce and toss thoroughly. Sprinkle with remaining cheese and the bread cubes. Serve.