2 heads Romaine lettuce (average size)
4 tbsp. olive oil
3 tbsp. wine vinegar
4 squirts Worcestershire sauce
1 squeeze fresh lemon
4 turns freshly ground black pepper
Pinch of salt
1 egg
3-4 garlic cloves, depending on size, through a garlic press
8 slices bacon
4 heaping tbsp. grated (but not powdered) Parmesan cheese
1 c. homemade croutons

Wash and prepare lettuce. Crisp the bacon, drain on a paper towel, chop into small chunks (like bacon bits). Cut stale bread into 1/2 inch cubes. Brown in bacon fat left over from crisping the bacon. Drain on a paper towel. Press 3-4 garlic cloves (through a garlic press) into a very large wooden salad bowl.

Add 4 tablespoons of olive oil and mix thoroughly with a spoon and a fork (held in one hand). Add 3 tablespoons of wine vinegar, 1 raw egg, 4 squirts Worcestershire sauce, 1 squeeze of a fresh lemon, and salt and freshly ground pepper. Beat mixture until milky (using a spoon and a fork). Let stand 15 minutes minimum.

Beat mixture 5 seconds just to mix it. Add lettuce. Toss lightly until it glistens. Add croutons and bacon and toss again until they are evenly distributed. Add 4 heaping tablespoons of freshly grated (not powdered) Parmesan cheese. (Do not use the powdered Parmesan cheese. This will dry out your salad.)

Toss the salad lightly until the cheese is evenly distributed. Serve immediately. Serves 6.