1 clove garlic
1/4 c. salad oil, olive oil would be good, if desired
2 c. quartered bread squares
1 lg. head romaine lettuce
1 lg. head iceberg lettuce
1/4 c. grated Parmesan cheese
1 tbsp. Worcestershire sauce
1/4 c. crumbled bleu cheese, more or less according to taste
1/2 c. salad oil, in addition to the 1/4 c.
3/4 tsp. pepper, freshly ground, if available
1 egg
1/4 c. fresh lemon juice

Early in the day quarter the garlic and drop it into the 1/4 cup of oil. Set aside. Toast the bread squares in shallow pan at 300 for 20 minutes or until golden brown, turning often with a fork. Tear lettuce into bite sized pieces in salad bowl. Refrigerate all.

Just before serving, sprinkle greens with cheeses, drizzle on 1/2 cup salad oil mixed with Worcestershire sauce, salt and pepper. Toss gently until every leaf glistens. Break whole raw egg onto greens, pour lemon juice over all and toss until egg specks disappear.

Now pour 1/4 cup of oil you set aside (remove garlic) over bread squares, toss and sprinkle over greens. If desired, add 8 cut up anchovies. Serve at once.