2 heads Romaine lettuce, torn & chilled
3/4 c. Parmesan cheese
1 c. croutons

DRESSING:

1/4 c. fresh lemon juice
1/4 c. red wine vinegar
3/4 c. olive oil
1 lg. anchovy fillet
Garlic, pressed, to taste
1 egg, slightly beaten
Pepper to taste
Dash of Worcestershire sauce

Place lettuce, cheese, croutons in large bowl. Blend together lemon juice, vinegar and oil. In another small bowl mash anchovy to a paste; add garlic, pepper and Worcestershire sauce. Add egg, mix well. Then beat in lemon mixture. Pour over salad greens and lightly toss.