(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