2/3 mashed garlic cloves
1 can mashed anchovy fillets
1/4 tsp. prepared mustard
1/8 tsp. Worcestershire sauce
2 tbsp. lemon juice
1/3 c. olive oil
1 lg. beaten egg
1/4 c. Parmesan cheese
1 c. croutons
1 medium head Romaine lettuce
Ground black pepper to taste

Mash garlic in bottom of salad bowl with fork. Cut anchovy fillets into small pieces and mash in bottom of salad bowl. Add lemon juice, Worcestershire sauce, mustard, and olive oil. In measuring cup, beat egg well with fork and add to other ingredients. Mix all of the ingredients well. Tear washed and dried Romaine lettuce into bite sized pieces. Add to bowl. Toss lightly to coat with dressing. Pour Parmesan cheese and croutons on lettuce mixture and toss lightly to combine. Grind fresh pepper on salad to taste.