1 clove garlic (about 1/8 tsp. from a jar)
1/4 c. olive oil
1 head iceberg lettuce
1 head Romaine lettuce
1/4 c. Parmesan cheese
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/4 tsp. ground pepper
1 raw egg
3 tbsp. lemon juice
1/4 c. bleu cheese, crumbled
2 c. croutons

Combine garlic and oil the night before. The next day, chop the lettuces. Add the Parmesan cheese and toss very well. Combine the Worcestershire sauce, salt, pepper, egg, lemon juice and the garlic/oil mixture in a small bowl. Just before serving the salad, drizzle with the dressing mixture and toss well. Top with bleu cheese and croutons. Serve.