1 lg. clove fresh garlic
1/2 tin flat anchovies
1 tsp. Lea & Perrins Worcestershire sauce
2 tbsp. apple cider vinegar
1/2 c. pure olive oil
1 cooled egg
1/4 tsp. McCormick salad herbs
1 pinch oregano
2 tsp. Grey Poupon mustard
Juice of 1/2 fresh lemon
2 dashes Tabasco sauce
1/4 c. grated Parmesan cheese
1/2 c. croutons
2 heads Romaine lettuce, broken into med. size pieces

Crush and rub garlic into wooden salad bowl, using fork. Add anchovies, crush to fine paste. Add next 4 ingredients and mix with fork until creamy. Add lemon juice, Tabasco, mustard, herbs and oregano. Beat with fork until creamy. Add half of cheese and mix. Add Romaine and croutons and toss until lettuce is coated. Add remainder of cheese on top.