Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  heads         Romaine lettuce -- rinsed and torn
   3      cloves        garlic -- or more
     1/2  tablespoon    dry mustard
   1 1/2  teaspoons     Worcestershire sauce
   1                    coddled egg
                        Juice of 1/2 lemon
   4                    anchovies
   2 1/2  tablespoons   red wine vinegar
   1      cup           virgin olive oil
     2/3  cup           Romano cheese -- grated
   1      cup           homemade croutons -- day old French bread
                        salt and fresh ground pepper -- to taste

Preparation:

Spin and chill Romaine lettuce in refrigerator. In large wooden bowl, mash together garlic cloves, mustard, Lea and Perrins, lemon juice, anchovies and vinegar until smooth. Pour in olive oil while whisking and mix until smooth. (or use blender) Mix in Romano. Add lettuce and croutons. Toss well and serve on chilled salad plates. Sprinkle with freshly ground pepper. - - - - - - - - - - - - - - - - - - NOTES : Hearts of Romaine were originally used. Anchovies were NOT used in the original salad, but were added later. Try less Worcestershire sauce, always add additional if desired. I use a blender...much easier!