1 small clove garlic
1 egg
1 tbs. olive oil
1 tsp. worcestershire sauce
1 tsp. Dijon mustard
1/2 tsp. lemon juice
20 romaine lettuce leaves, torn (about 2 heads)
1/2 c. freshly grated Parmesan cheese
1 (2 oz) can anchovy fillets
salt and pepper taste
1 c. seasoned croutons

Crush garlic in large salad bowl (or use garlic press).
Add egg and next 4 ingredients;
beat well using a wire whisk.
Add lettuce; toss to coat.
Add remaining ingredients;
toss again.
Serve immediately.
Yield: 6 servings.