1 clove garlic, halved
1/3 c. olive oil
8 anchovy fillets, cut up or anchovy paste
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
1 lemon
1 coddled egg
Garlic croutons
1/3 c. Parmesan cheese
1 lg. bunch Romaine lettuce

Grind garlic into sides of large wooden bowl. Add anchovy and also grind. One at a time, add mustard, salt, and Worcestershire sauce. Mix into bowl. Squeeze juice from lemon. Break coddled egg into mix; stir until creamy. Slowly pour olive oil along sides of bowl. Stir until smooth. Add lettuce and toss. Sprinkle with cheese. Add croutons. Toss. Serve immediately.