1 clove garlic, chopped
6 anchovies, mashed
4 Tbsp. olive oil
2 Tbsp. vinegar
twist of pepper
dash of Worcestershire and lemon juice
pinch of oregano
1 raw egg
grated Parmesan cheese
croutons
1 large head or 2 small heads Romaine lettuce

Clean and tear lettuce. Set aside. Mix together well the garlic, anchovies, oil and vinegar. Season with pepper, Worcestershire, lemon juice and oregano. Add beaten egg. Wait until ready to serve before tossing dressing on lettuce. Add Parmesan cheese and croutons.

Croutons: Cut day old Italian or French bread into 1-inch cubes. Toss in mixture of olive oil, salt, oregano and chopped garlic. Bake on cookie sheet at 275° for about 25 minutes to dry out. Keep in airtight container for up to 2 weeks.