15-20 lg. unblemished leaves Romaine lettuce (1 head)
1 c. stale French bread, cut into 1/2 inch cubes, or use pkg. croutons
1 lg. clove garlic
1 egg
1/4 tsp. salt
Juice of 1/2 lemon, about 1 1/2 tbsp.
1/4 c. olive oil
1/2 tsp. Worcestershire sauce
1/4 c. freshly grated Romano cheese
Freshly ground black pepper to taste

Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275 degree oven, tossing until hard and dry, but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil, and Worcestershire. Mix well. Makes about 1/2 cup dressing.

Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons. Makes 2 main course salads.