1 lg. head Romaine
2 whole anchovies
1 clove garlic
1 egg
1/2 c. Italian olive oil
Whole black pepper
1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 c. fresh grated Parmesan cheese
1 c. croutons
1 lemon

Tear Romaine into bite size pieces. Wash thoroughly and drain. In a large wooden bowl, mash garlic with a fork. Mash anchovies into the garlic until you have a paste like consistency. Go all around the bowl with paste to flavor it. Add olive oil, egg, mustard, Worcestershire sauce and mix well. Cut lemon in half. With a napkin or paper towel wrapped around each lemon half, squeeze the juice into bowl (the towel will catch the seeds). Add about 2 tablespoons Parmesan and mix thoroughly with a fork. Add Romaine, croutons and remaining Parmesan and toss gently but thoroughly. Top with freshly ground black pepper. Serves 4 to 6 persons.

NOTE: For a tastier salad, brush croutons with garlic butter and bake at 300 degrees for 20 to 25 minutes (or until crisp). Sprinkle with Parmesan cheese.