1 clove of garlic, split
Olive oil
1 head Romaine
1 head iceberg lettuce
2 c. herb-seasoned stuffing croutons
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dry mustard
1 tbsp. Worcestershire sauce
1/4 c. grated parmesan cheese
1 egg
3 tbsp. lemon juice
1 (2 oz.) can anchovy fillets, drained

Place garlic in 1/3 cup olive oil; cover. Refrigerate for 1 hour. Tear salad greens into medium pieces in large salad bowl. Chill thoroughly for about 1 hour. Heat 2 tablespoons olive oil in fry pan. Add croutons. Cook over moderate heat, stirring gently, until lightly browned and oil is absorbed. Set aside.

Remove garlic from chilled oil; add salt, pepper, mustard and Worcestershire sauce. Sprinkle chilled greens with cheese. Pour seasoned oil over lettuce, tossing gently until leaves glisten. Coddle egg for 1 minute; add to salad, tossing gently until egg disappears. Add lemon juice. Sprinkle toasted croutons over salad; toss again. Serve immediately in chilled salad bowls; garnish with rolled anchovies.