1/2 c. olive oil
1 tbsp. red wine vinegar
1 1/2 croutons, preferably homemade
2 to 4 cloves chopped garlic
4 tbsp. Parmesan cheese
4 anchovies or squirt of anchovy paste
1 egg yolk
1 lemon
1 tbsp. Worcestershire sauce
1/2 tsp. dried mustard
1 lg. or 2 sm. heads romaine, cleaned torn in bite sized pieces and chilled

In large bowl, mash with fork anchovies and garlic, add Worcestershire, mustard, salt and fresh ground pepper to taste, mix well. Blend in vinegar, oil, egg yolk, and lemon stir vigorously. Chill until serving time toss with romaine coat with Parmesan cheese, toss more, add croutons, serve on chilled plates.