2 heads romaine, washed, dried & outer leaves discarded
3/4 c. garlic flavored olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 lg. lemon, halved
6-8 drops of Lea & Perrins Worcestershire sauce
2 coddled eggs
1/4 c. freshly grated Parmesan cheese
1 c. croutons

Garlic flavored olive oil. Marinate 4-5 large garlic cloves in 1 1/2 cups good olive oil and 1/2 cup vegetable oil. Cover and let set 4-5 days. Remove garlic.

Coddled eggs. Bring a small pan of water to a boil. Add 2 eggs and take pan off the heat. After 1 minute, remove eggs from water and set aside.

Croutons. Take 2 loaves day old white bread, remove crust and cut each slice into 25 squares. Place cubes in large roasting pan, dribble with 3/4 cup garlic flavored oil and flip lightly to coat. Bake in a 250 degree oven for 30 minutes, flipping cubes every 4-5 minutes to prevent burning.

Place romaine in a large salad bowl and assemble all ingredients on a tray tableside. Pour about 1/2 cup of the garlic flavored oil over the romaine. Toss gently, using a rolling motion. Add salt and pepper; toss slightly. Squeeze lemon juice (should have about 2 1/2 ounces) over salad and add the Worcestershire sauce.

Break eggs over salad, add the remaining 1/4 cup of oil and cheese; toss again until leaves are well coated. Add croutons last and toss slightly. Arrange individual leaves on a dinner plate, stem-side out. Serve immediately.

Serves 4-6.