|Garlic||1 Clove (5 gm), peeled|
|Dry mustard||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Tabasco sauce||To Taste|
|Olive oil||3 Tablespoon|
|Romaine||24 Ounce (3 Bunches)|
|Grated parmesan cheese||1 Tablespoon|
|Anchovies||1 Can (10 oz), drained|
|Egg||1 , boiled|
|Croutons||1⁄2 Cup (8 tbs)|
1. Sprinkle the bottom of a wooden salad bowl with salt and rub it with the garlic. Add the mustard, lemon juice and Tabasco and stir with a wooden spoon until the salt dissolves.
2. Add the olive oil and stir rapidly until the liquid blends.
3. Wash the romaine well and dry the leaves with a towel. Tear the leaves into bite-sized pieces and add them to the salad bowl. Sprinkle with Parmesan cheese, add the anchovies and break the egg over the salad.
4. Sprinkle with the croutons (bread cubes toasted lightly in olive oil) and mix gently but thoroughly with a wooden fork and spoon.