3/4 c. croutons
1 head Romaine lettuce
Anchovies
Parmesan cheese, grated
Salt
Pepper
1 coddled egg (yolk only)
1 tbsp. grey poupon mustard
Worcestershire sauce
2 cloves garlic, chopped
Olive oil
1 lemon

Wash and cut lettuce into 1 1/2 inch pieces; pat dry. In large salad bowl, place three strips of anchovies with 1/2 cup olive oil. Mash with forks to blend. Add 2 cloves chopped garlic. Continue blending. Add juice of one lemon, add the tablespoon mustard; continue to mix. Add three dashes of Worcestershire sauce, then one teaspoon butter. Now lightly salt the mix. Add three heaping tablespoons of Parmesan cheese. Add 1/2 cup olive oil and continue to blend. Add yolk of coddled egg (heat egg in hot water 2 to 3 minutes to coddle). Blend ingredients with whisk; add lettuce, toss, add croutons. Toss. Place on salad plates; add more Parmesan and pepper to taste.