1 clove garlic, crushed
2/3 c. olive oil
4 qts. romaine lettuce, chilled, torn (about 3 med. heads)
1 tsp. salt
Freshly ground pepper
1 tbsp. Worcestershire sauce
1 egg
3-4 tbsp. fresh squeezed lemon juice
2 tbsp. wine vinegar
6-8 anchovy fillets, chopped (optional)
1/2 c. grated Parmesan cheese
1 c. croutons

Add garlic to oil; let stand overnight. Discard garlic. Place romaine in large salad bowl. Sprinkle with salt, pepper ad Worcestershire sauce. Coddle egg for 1 1/2 minutes; break into middle of salad. Pour lemon juice and wine vinegar over egg. Toss lightly to mix well. Add remaining ingredients, tossing after each addition. Adjust seasonings if necessary. Serve immediately. Makes 8 servings.