2 heads Romaine lettuce
Juice from 1 1/2 juicy lemons
2 tbsp. garlic oil
1 1/2 tsp. Worcestershire sauce
6 tbsp. Italian or French dressing or 5 tbsp. olive oil and 1 tbsp. vinegar
4 slices toast, cut into 1/2 inch sqs.
5-6 tbsp. grated Romano or Parmesan cheese
1 minute coddled egg
4-6 flat fillets of anchovies

Wash and dry lettuce, then break into pieces. Cut anchovies into small pieces. Combine lemon juice, garlic oil (I cut 1 clove into a little oil and let set for 2 hours. Remove garlic, use oil), Worcestershire sauce, Italian dressing, and coddled egg in a small bowl. Beat lightly until well blended. Just before serving, place lettuce in a large bowl; add toasted croutons, freshly ground pepper, and cheese. Pour dressing over salad and toss until each leaf is coated. Add anchovies and toss lightly. Serve immediately. Serves 4-6 people.