15-20 large, unblemished leaves of Romaine lettuce
1 c. stale French bread, cut into 1/2 inch cubes
1 lg. clove garlic
3-4 anchovy fillets, or to taste
1 egg
1/4 tsp. salt
Juice of 1/2 lemon
1/4 c. olive oil
1/2 tsp. Worcestershire sauce
1/4 c. freshly grated Romano cheese
Freshly ground black pepper to taste

Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in 275 degree oven, tossing until they are hard and dry, but not burned. Set aside. Mash garlic clove and anchovies into the side of a very large salad bowl. Ease the egg into boiling water and boil exactly 1 minute, then crack it into the bowl, breaking it up with a fork. Add salt. Add lemon juice, olive oil, and Worcestershire. Tear lettuce into bite sizes pieces and add to salad bowl. Toss to coat thoroughly. Add Romano and pepper. Toss again. Arrange on 2 plates and garnish with croutons. Makes 2 large salads.