(serves 4) 1 large romaine lettuce 1 can Cento anchovy filets 2 tbsp worcestershire sauce 1 heaping tbsp dijon mustard 1/4 cup wesson vegetable oil 1 raw egg yolk wooden salad bowl garlic press press 2-3 cloves of garlic and place throughout wooden bowl squeeze fresh lemon on wooden bowl that already has romaine and seasoned croutons in a mixing bowl, first anchovy filets dash of fresh ground pepper, then remainder of ingredients stir thoroughly, then add raw egg fresh parmesan cheese to taste