2-3 heads romaine lettuce
Croutons
Black olives
Artichoke hearts

DRESSING:

Marinate 2 cloves of garlic in 1/2 - 1 cup olive oil overnight.

In blender, combine:

Olive oil
3 tbsp. white vinegar
1 tbsp. lemon juice
5 drops Worcestershire sauce
3 tbsp. Parmesan cheese
1 can anchovies with oil (do not drain)
Ground pepper

Blend until thoroughly mixed.

Optional: Add raw egg and blend again.

Pour over lettuce and toss. Add croutons and toss again. Serve immediately.