1/2 c. salad oil
1/4 c. red wine vinegar
1 garlic clove, crushed
2 tsp. Worcestershire sauce
1/4 tsp. salt
Dash pepper
2 slices bread, cubed
1/2 c. Parmesan cheese
1 oz. blue cheese, crumbled
1 med. head Romaine, torn
1 egg

For dressing, shake together salad oil, red wine vinegar, garlic, Worcestershire sauce, salt and pepper in screw type jar. Refrigerate overnight to blend in flavor. Toast bread cubes in oven 2 hours (225 degrees).

To serve sprinkle cheese over Romaine in salad bowl. Add toasted cubes. Shake eggs well in dressing. Toss lightly with salad.