2 heads Romaine lettuce, cleaned & hand torn
1 clove garlic
1 tbsp. capers & juice
1/2 tsp. dry mustard
4-5 anchovies
2 oz. red wine
1 lg. egg
Juice of 1/2 lg. or 1 sm. lemon
4 oz. blended olive oil
Fresh ground pepper
Fresh grated Romano cheese
Croutons

Mash garlic, capers, dry mustard, anchovies and about 6 croutons in bottom of large bowl. Completely mash to pulp. Add wine, lemon juice and egg. Mix ingredients thoroughly while pouring oil into mixture. Add Romaine to dressing and lightly toss. Add cheese, pepper and croutons to your taste and visual liking. Serve on chilled plates.

Serves 4.