2 heads romaine, torn
3/4 c. grated Parmesan cheese
1 c. croutons

DRESSING:

1/4 c. fresh lemon juice
1/4 c. red wine vinegar
3/4 c. extra virgin olive oil
2 cloves garlic, pressed
1 lg. anchovy fillet
Pepper to taste
Dash of Worcestershire sauce
1 egg, lightly beaten

Blend together lemon juice, vinegar and oil. Set aside. In another small bowl, mash anchovy to paste; add garlic, pepper and Worcestershire sauce. Add egg and mix well, then beat in lemon juice mixture until thoroughly blended. Pour desired amount of dressing over romaine, cheese and croutons, a little at a time. Toss well. 8 to 10 servings.