Ingredients
- 1 head romaine (approx 1½ lbs)
- Salt
- 1 medium clove garlic, crushed
- ¾ cup olive oil
- Juice of 1 large lemon
- ⅛ cup red wine vinegar
- 2–3 large splashes Worcestershire sauce
- 2–3 dashes Tabasco sauce
- Pinch of dry mustard
- 1 coddled egg
- ½ can flat fillet anchovies, cut into pieces and crushed into paste
- Fresh ground pepper, to taste
- ½ cup Parmesan and Romano, freshly grated
Directions
- Tear romaine into pieces. Set aside.
- In the bottom of a large salad bowl, combine salt, crushed garlic, olive oil, lemon juice, red wine vinegar, Worcestershire, Tabasco, dry mustard, coddled egg, and anchovy paste. Mix well.
- Toss in lettuce. Add fresh ground pepper to taste.
- Top with ½ cup freshly grated Parmesan and Romano cheese.
To double: use 3 lbs lettuce, increase olive oil to 1 cup, use 2 coddled eggs, the whole can of anchovies, two pinches of dry mustard, and add lemon to taste.