• 1 lrg Head romaine lettuce
• 1 x Clove peeled garlic
• 1 can Flat anchovies
•     Fresh grated parmesan
• 1 x Lemon
• 1 dsh Extra virgin olive oil, Worcestershire sauce, Grey Poupon mustard, red wine vinegar, salt & pepper
• 1 x Egg, (coddled)
•     Plain croutons
• 1 lrg Wooden bowl
•     Lettuce spinner
•     Salad tongs
•     Plastic bag

Directions

1. Rinse lettuce & tear into bitesize pcs, drywrap in paper towels.
2. Put in refrigerator till ready to use. Smash garlic in salad bowl with small amount of salt & pepper (to taste). Add in anchovies, parmesan, juice of lemon, extra virgin olive oil, Worcestershire sauce, mustard & red wine vinegar (to taste). To coddle egg, poke hole in large end of egg with safety pin, then place in boiling water for 1 minute. Break egg into salad bowl, and scrape white from shell. Mix all ingredients thoroughly. Add in lettuce & croutons, and toss. Serve immediately.