1 lg. or 2 sm. head Romaine
2 cloves garlic, minced or crushed
1 to 2 tsp. anchovy paste (your call)
1/2 to 3/4 c. cold-pressed olive oil
Juice of 1 lg. or 2 sm. lemons
Dash of Worcestershire sauce
1 whole egg or 2 egg yolks, at room temperature
1/2 c. (or more) grated Parmesan cheese
A handful or two of Parmesan croutons

Wash, rinse and dry the Romaine leaves and throw into large bowl. Mix the garlic with the anchovy paste and egg (or yolks) and whisk into olive oil. Add the lemon juice and Worcestershire sauce. Toss this concoction into the lettuce and add the Parmesan cheese, croutons and some fresh ground pepper.

"Musso's Old Fashioned Italian Cheese & Garlic Toast" works great and is available in many supermarket deli sections.