Ingredients

• 1 head romaine lettuce
• 0.75 cups extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 0.5 teaspoons salt
• 0.25 tablespoons ground mustard
• 1 clove crushed garlic
• 1 egg
• 1 lemon , juiced
• freshly ground black pepper
• 0.25 cups grated Parmesan cheese
• 1.5 cups garlic croutons
• 1 , 2 ounce

Instructions

1. 1 Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
2. 2 In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended.
3. 3 Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
4. 4 Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
5. 5 To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!

Nutrition per serving