1 clove garlic
1/2 can anchovy fillets (flat)
4 tbsp. wine vinegar
3/4 c. grated Parmesan cheese
1 tbsp. oregano
1 c. corn oil (Puritan)
1 tsp. A-1 sauce
5 drops Worcestershire sauce
1 slightly coddled egg
Juice of 1 lemon
Freshly ground pepper to taste
1 1/2 c. croutons (Pepperidge Farm onion and garlic)
2 heads Romaine lettuce

Mash garlic clove into all areas of a large wood salad bowl; mash anchovies into bowl. Add 2 tablespoons wine vinegar and 1/2 cup Parmesan cheese, mixing thoroughly into vinegar. Mix in remaining vinegar.

Add oregano, 3/4 cup corn oil, A-1 sauce, Worcestershire sauce, egg, lemon juice and ground pepper - mix thoroughly. Add remaining oil, cheese and croutons and mix thoroughly.

Tear washed and dried Romaine lettuce into fork size pieces and place in salad bowl. Toss lightly to cover leaves with the dressing. Add ground pepper to taste. (Serves at least 8.)