1 pkg. anchovies
Juice of 1 lemon
3/8 c. olive oil
3/8 c. wine vinegar
1/2 tsp. dry mustard
2 cloves garlic, crushed
1/4 tsp. oregano
1/8 c. Parmesan cheese
Salt and pepper

SALAD:

1 head Romaine
1/2 loaf French bread, cubed
1/8 c. Parmesan cheese
1 raw egg

Make dressing by putting all ingredients in a blender and blend for 30 seconds. Refrigerate. Toast the bread cubes until brown.

Meanwhile, wash the romaine and drain well. Refrigerate to crisp. Break into bowl. Add bread cubes and toss. Add cheese, pepper and toss. Beat egg and toss with salad to coat. Toss dressing into salad and serve immediately. Serves 8 people.