2 cloves garlic
6 anchovy fillets
2 heads of Romaine, cut & clean
2 egg yolks
1 lemon
1/2 c. light olive oil
Unseasoned croutons
1 tsp. salt
Worcestershire sauce
Grated Parmesan cheese
1/4 tsp. dry mustard
2 tbsp. wine vinegar
Black pepper

In a wooden bowl, mash garlic to a pulp, gradually adding olive oil. Remove any large fibrous pieces. Add anchovy fillets to the bowl and mash thoroughly continuing to add olive oil while mashing. Parboil eggs for 2 minutes, separate and add yolks to bowl. Add juice of 1 whole lemon, salt, a few drops of Worcestershire sauce, mustard and wine vinegar. Whisk thoroughly. Combine dressing with romaine. Add grated cheese, croutons, and grated black pepper to taste. Toss and serve immediately. Serves 6.