Anchovy paste (3 squirts)
1 c. peanut oil
1 clove crushed garlic
2 c. croutons
1 head romaine lettuce
1 head Boston lettuce
3/4 to 1 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper
1/4 c. lemon juice
2 eggs, slightly beaten
Dash of Worcestershire sauce

Pour oil into a jar or cruet. Add crushed garlic. Cover; let it stand on counter for 1 hour.

Tear greens into large salad bowl. Sprinkle with cheese, salt, mustard, pepper and anchovy paste. Pour on remaining oil, lemon juice and eggs. Add Worcestershire sauce and croutons. Toss until mixed.