1/2 c. oil
6 anchovy fillets, drained and finely chopped
1 garlic clove, minced
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper

SALAD:

1 egg
1/2 garlic clove
2 lg. bunches romaine lettuce
1/4 c. fresh lemon juice
1 c. seasoned croutons
1/4 c. grated Parmesan cheese

For dressing: Combine all ingredients in jar with tight fitting lid and shake well. Refrigerate.

For salad: Pour water into small saucepan to depth of 2 inches. Bring to boil over medium high heat. Turn off heat. Place egg in pan and let stand 1 minute. Remove with slotted spoon.

Rub inside of salad bowl with garlic. Tear lettuce into bowl. Add dressing and toss lightly. Break egg over lettuce. Pour lemon juice over egg and toss again. Sprinkle croutons and cheese over top and toss well. 6 servings.