1 clove garlic
1/3 c. olive oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
Ground pepper
1 lg. or 2 sm. romaine lettuce
1 lemon
1/3 c. Parmesan cheese
Croutons
1 egg, coddled

Rub wooden bowl with cut garlic. Allow small pieces to remain. Mix oil, Worcestershire sauce, salt, mustard and pepper in bowl. Toss with romaine. Break egg in. Squeeze lemon over top. Toss. Sprinkle croutons and cheese over salad; toss.

To coddle egg, place cold egg in warm water. Then immerse in boiling water covered for 30 seconds. Immediately cool egg in cold water.