7 leaves romaine lettuce
2 anchovies
1 coddled egg
1/2 sm. lemon
1 tbsp. oil
Dash of red wine vinegar
1 tsp. prepared Dijon mustard
1 minced clove of garlic
1/4 c. croutons
1/4 c. Parmesan cheese, fresh or grated
Fresh ground pepper (opt.)
Salt (opt.)
Dash of Worcestershire sauce

Tear off 7 leaves of romaine lettuce, wash and wrap in paper towels to absorb water/moisture and set aside.

Remove 2 anchovies and mash until creamy in large bowl. Add egg and whisk until blended well. Add the juice of 1/2 of small lemon, 1 tablespoon oil, dash of red wine vinegar, 1 teaspoon prepared Dijon mustard, 1 clove garlic-minced and dash of Worcestershire sauce. Whisk until blended well.

When ready to serve, add romaine lettuce, 1/4 cup croutons and 1/4 cup Parmesan cheese and toss well. Add fresh ground pepper and salt to taste.

NOTE: Lettuce and croutons will get soggy if tossed before you are ready to serve.

Anchovies are found in cans in with the tuna, salmon, sardines, etc. in the grocery store.

A coddles egg is one that is raw - still in shell and put in a bowl of warm water for a few minutes until chill is removed.