1 lg. clove garlic, mashed in a garlic press
3 anchovy filets, mashed
4 tbsp. olive oil
2 tbsp. fresh lemon juice
1 (1 minute) boiled egg
6 tbsp. grated Parmesan cheese
1 box salad croutons (I prefer Pepperidge Farm Home Style Classic Caesar)
1 lg. head Romaine lettuce, washed, leaves separated and crisped in a towel, placed in the refrigerator before using

DRESSING: Mash garlic in a garlic press, scrape off pulp and place in large salad bowl. Mash anchovy with garlic (a fork works well). Add oil after you made a paste. Mix. Add egg which should be soft and runny. Add lemon juice and 2 tablespoons of Parmesan cheese.

SALAD: Tear lettuce in bite-size pieces. Add to dressing along with remaining cheese. Toss generously. Add croutons and serve. Serves 4-6.