- 6 Tablespoons Olive Oil
- Fresh Garlic, chopped
- 1 Teaspoon Dry mustard
- 1 Teaspoon lemon juice
- 1 Teaspoon Worcestershire Sauce
- Dash of Tabasco
- 1 egg
- Freshly grated parmesan cheese
- Anchovies – chopped (Optional)
- Romaine Lettuce, torn into pieces
Mix the first 7 ingredients until blended.
To coddle the egg, bring 2 inches of water to a boil in a small saucepan. Carefully lower egg into water; remove from heat and let stand for 1 minute. Remove and set aside to cool. Crack open the egg and with a spoon, scrape out all yolk (even the runny white). Use a wire whisk and whip in a small bowl until very frothy. Pour egg to the rest of the dressing and mix well.
Toss dressing with romaine lettuce, freshly grated parmesan cheese, and croutons. Top with chopped anchovies if desired. (Or NOT!)