1 head Romaine lettuce
2 heads Bibb lettuce
Croutons
12-15 anchovies, cut into sm. pieces
1 raw egg
10 oz. red wine vinegar
3 oz. olive oil
3 tbsp. Parmesan cheese
1 clove garlic
1 lemon
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
Pepper

First crush 1 clove of garlic in a large bowl. Then squeeze the juice of mustard together and sprinkle with generous amount of pepper and mix thoroughly. Add small pieces of anchovies, if desired.

Then mix red wine vinegar and olive oil very well and then add 1 whole egg and mix well again. (The mixture should be thickened.) Sprinkle 3 large tablespoons of Parmesan over torn lettuce leaves. Sprinkle croutons on top of lettuce and toss lightly. Then add the dressing.