1 egg
1 clove garlic, halved
3 anchovy fillets
3 tbsp. olive oil
1/2 lemon
Few dashes Worcestershire sauce
6 c. torn romaine
1/4 c. grated Parmesan cheese
1/2 c. garlic croutons
Freshly ground pepper

Allow egg to come to room temperature. To coddle egg, place whole egg in small saucepan of boiling water; remove from heat and let stand 1 minute. Cool slightly.

Rub large wooden salad bowl with cut garlic clove; discard garlic. In bottom of bowl combine anchovy fillets and olive oil. Using a fork or the back of a spoon, mash until smooth. Squeeze lemon over the mixture; blend in Worcestershire.

Break the coddled egg into the bowl and mix until dressing becomes creamy. Add romaine; toss to coat. Sprinkle with Parmesan, garlic croutons and pepper; toss gently to mix. Makes 6 servings.