1 Head Crisp Romaine Lettuce
Salt
1/8 tsp. Mustard Powder
Fresh Grated Pepper
3 tbsp. Red Wine Vinegar
6 shakes Lea & Perrins Worchestershire Sauce
4 Cloves Garlic
1/2 cup Olive Oil
1 Egg, Beaten (do not use any egg that has a shell with cracks)
1 Lemon
4 heaping tbsp. Fresh Finely Ground Parmesan
1 cup Seasoned Croutons (Do NOT use "Caesar Salad Flavored" Croutons)
1 can Anchovy Fillets

"Do ahead" step: Crush garlic flat with the broad side of a cleaver or
knife. Do NOT use a garlic press (a press creates a pulp that is too fine
to catch with a strainer, resulting in too hot a taste.) Marinate in olive
oil for at least 1 hour, the longer the better.

Tear romaine into approx. 2 inch X 2 inch squares. Add each of the
following items directly to the top of the lettuce: salt, mustard powder,
pepper, red wine vinegar, worchestershire sauce, garlic oil (pour through
a strainer onto the lettuce), beaten egg, lemon (squeeze through the
strainer onto the lettuce), grated parmesan, and seasoned croutons. Toss.
Taste, and add additional salt, pepper, and worcestershire as needed.
Complete tossing and serve IMMEDIATELY.

Drape 2-3 anchovy fillets over the top of each serving for those who like
anchovy. Add extra grating of fresh pepper.

(Serves 2 as a main dish, or 4 as a side dish).