1 lg. head romaine lettuce
3/4 c. olive oil
3 tbsp. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
1 lg. clove garlic, crushed
1 egg
1 lemon, halved
Freshly ground pepper
1/4 c. grated Parmesan cheese
Garlic croutons
1 (2 oz.) can anchovy fillets, drained (optional)

Wash romaine under cold running water. Trim core, and separate stalk into leaves; discard wilted or discolored portions. Shake leaves well to remove moisture. Place romaine in a large plastic bag; chill at least 2 hours.

Combine olive oil, vinegar, Worcestershire sauce, salt, mustard, and garlic in jar. Cover tightly and shake vigorously. Set aside. Pour water to a depth of 2 inches in a medium saucepan; bring water to a rapid boil, and turn off heat. Carefully lower egg into water using a slotted spoon; let stand 1 minute. Remove egg from water, and set aside to cool.

Cut coarse ribs from large leaves of romaine; tear leaves into bite size pieces, and place in a large salad bowl. Pour dressing over romaine; toss gently until well coated. Break coddled egg over romaine, then squeeze juice from lemon halves over salad. Grind a generous amount of pepper over salad, and sprinkle with cheese. Toss. Top with garlic croutons; garnish with anchovies, if desired. Serve immediately. Yields 4-6 servings.

GARLIC CROUTONS:

3 tbsp. butter, softened
3 (3/4 inch thick) slices French bread
1/4 tsp. garlic powder

Spread butter over both sides of bread slices; sprinkle with garlic powder. Cut slices into 3/4 inch cubes. Place in baking sheet, and bake at 350 degrees for 15 minutes or until croutons are crisp and dry. Let croutons cool; then store in an airtight container. Yields about 1 1/2 cups.