|Garlic||1 Clove (5 gm), crushed|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Romaine lettuce||4 Quart, chilled, torn|
|Freshly ground pepper||To Taste|
|Worcestershire sauce||1 Tablespoon|
|Fresh squeezed lemon juice||4 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Croutons||1 Cup (16 tbs)|
Add garlic to oil; let stand overnight.
Place romaine in large salad bowl.
Sprinkle with salt, pepper and Worcestershire sauce.
Coddle egg for 1 1/2 minutes; break into middle of salad.
Pour lemon juice and wine vinegar over egg.
Toss lightly to mix well.
Add remaining ingredients, tossing after each addition.
Adjust seasonings if necessary.