1 lg. head Romaine lettuce
3/4 c. olive oil
3 tbsp. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
1 lg. clove garlic, crushed
1 (2 oz.) can anchovy fillets (optional)
1 egg
1 lemon, halved
Freshly ground pepper
1/4 c. grated Parmesan cheese
Garlic croutons (recipe follows)

Wash Romaine under cold running water. Trim core and separate stalks into leaves. Discard wilted or discolored portions. Shake leaves well to remove moisture. Place Romaine in a large plastic bag; chill at least 2 hours.

Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in a jar. Cover tightly and shake vigorously. Set aside. Pour water to a depth of 2-inches in a medium saucepan; bring water to a boil and turn off heat.

Carefully lower egg into water using a slotted spoon; let stand 1 minute. Remove egg from water and set aside to cool.

Cut coarse ribs from large leaves of Romaine and tear leaves into bite-size pieces and place in a large salad bowl. Pour dressing over Romaine; toss gently until well coated. Break coddled egg over Romaine; then squeeze juice from lemon halves over salad.

Grind a generous amount of pepper over salad and sprinkle with cheese. Toss lightly. Top with croutons; garnish with anchovies if desired. Serve immediately. Yield: 4-6 servings.

GARLIC CROUTONS:

3 tbsp. butter, softened
3 (3/4-inch thick) slices French bread
1/4 tsp. garlic powder

Spread butter over both sides of bread slices; sprinkle with garlic powder. Cut slices into 3/4-inch cubes. Place on baking sheet and bake at 350 degrees for 15 minutes or until croutons are crisp and dry.

Let croutons cool; store in an airtight container. Yield: about 1 1/2 cups.