Dressing:

1/2 c. salad oil
3 to 4 fresh cloves garlic, sliced in half
2 tsp. Worcestershire sauce

Shake in jar and refrigerate.

Salad:

1 to 2 heads romaine lettuce
1/4 c. Parmesan cheese
1/4 c. Blue cheese
ground pepper
1 egg (raw)
1 fresh lemon
1 box Brownberry Caesar salad croutons

Use 1 to 2 heads of romaine (washed) lettuce, broken into pieces width-wise. Refrigerate.

Just before serving, place lettuce in salad bowl. Sprinkle 1/4 cup fresh grated Parmesan and 1/4 cup crumbled Blue cheese on greens. Pour small amount of dressing on and toss. Break 1 raw egg into salad, toss again. Add 2 to 3 tablespoons fresh lemon juice and Caesar salad croutons (about a cup). Pour more dressing on to suit and toss. Freshly ground coarse pepper on top.