1 lg. head Romaine lettuce
Pinch salt
Pinch ground pepper
1 clove garlic, pressed
1/4 tsp. prepared mustard
1 tbsp. Lea & Perrins
1 lg. lemon, juiced
6 tbsp. vegetable oil
3 anchovy fillets, pulverized
1 raw egg
Parmesan cheese
Croutons

Tear lettuce from rib and break into bite size pieces. Discard ribs. In a small mixing bowl mix milk, salt, pepper, garlic, mustard, Lea & Perrins, lemon, oil, anchovy and egg. Toss dressing and lettuce. Add croutons and toss again. Serve on chilled plates, top with Parmesan cheese. Serves 4.