1 Clove Garlic (Finely Diced)
1/3 Cup Olive Oil
8-10 Fillets Anchovies (Finely Diced)
1 Teaspoon Worcheshire Sauce
1/2 Teaspoon Salt
1/4 Teaspoon Dry Mustard
2 Tablespoons Lemon Juice
1 Whole Egg
1 Cup Parmesan Cheese
1-2 Heads Romaine Lettuce
Mix Garlic (finely diced), Olive Oil, Anchovies (finely diced), Worcheshire Sauce, Salt,Dry Mustard, Lemon Juice and Egg in bowl. (Wooden bowl preferred). You may use a food processor to mix these ingredients, which will eliminate having to finely dice the anchovies and the garlic. Do not over process, just mix. Pour ingredients into serving bowl then add parmesan cheese a little at a time while mixing. Clean (with cold water) romaine lettuce and pat dry with paper towels. Only use the leafy part of the lettuce. Do not include the stem as it tough and chewy. When ready to serve, add lettuce and toss, adding more parmesan cheese to taste. ENJOY!