Coddled egg (below)
1 clove garlic, cut in halves
8 anchovy fillets, cut up (if desired)
1/3 c. olive oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. dry mustard
Freshly ground pepper
1 lg. or 2 sm. bunches Romaine, torn into bite-size pieces (about 10 cups)
1 lemon, cut in halves
1 c. garlic-flavored croutons
1/3 c. grated Parmesan cheese

Prepare Coddled Egg. Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with Romaine until leaves glisten. Break Coddled Egg onto salad. Squeeze lemon over salad; toss. Sprinkle with croutons and cheese; toss.

CODDLED EGG:

Place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat. Cover and let stand 30 seconds. Immediately cool egg in cold water to prevent further cooking; refrigerate.