2 heads Romaine lettuce
Juice of 1 lemon
3 cloves fresh garlic, crushed
3 tbsp. Wesson oil
1 tbsp. wine vinegar
10 dashes Worcestershire sauce
1 tsp. dry mustard
3 egg yolks, coddled
2 tins anchovies, drained and cut into small pieces (optional)
Salt to taste
Crushed black pepper to taste
1/4 c. Parmesan cheese, grated
Croutons

Wash lettuce. Break with hands into pieces and wrap in a wet dish towel. Place in refrigerator to chill. Place lemon juice, garlic, oil, vinegar, Worcestershire sauce, mustard, egg yolks, anchovies, salt and pepper in a large wooden salad bowl.

Beat with a fork. Place lettuce on top of ingredients. Spread cheese and croutons on top of lettuce and toss. Serve immediately.