1 clove garlic, crushed
8 anchovy fillets
1/2 tsp. English dry mustard
3/4 c. olive oil
Juice of 1 lemon
Dash of Worcestershire sauce
2 eggs, coddled (boiled 1 1/2 minutes)
1/2 tsp. freshly ground black pepper
2 heads Romaine lettuce, washed, dried and torn
2 c. croutons
1/2 c. freshly grated Parmesan cheese

Crush the garlic and anchovy with a spoon against the side of a large wooden bowl. Add the mustard, oil, lemon juice, and Worcestershire; mix well. Add the coddled eggs and pepper. Add the Romaine and the croutons. Toss and add the Parmesan cheese; toss again and serve on cold plates. Serves 6.