Freshly ground pepper
1 clove garlic
1 tsp. Worcestershire sauce
3 tbsp. red wine vinegar
1 coddled egg, cooked for 1 minute in shell
3/4 tsp. Dijon mustard
1 head Romaine lettuce, torn into edible pieces
1/2 c. croutons
1/2 lemon
Parmesan cheese

In a small bowl, mix one round of freshly ground pepper, garlic clove crushed with a fork or put through a press, Worcestershire sauce, vinegar, egg and mustard.

Dry lettuce in a salad spinner or a linen napkin and place in large salad bowl. Add croutons. Squeeze juice of lemon over greens and mix lightly. Add egg dressing and mix well. Top with a sprinkle of Parmesan cheese. Serve at once.