|Romaine lettuce head||1 , washed|
|Anchovy paste||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Dijon mustard||1⁄2 Teaspoon|
|Olive oil||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Fresh ground black pepper||1⁄4 Teaspoon|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), coarsely grated|
1. Place egg in boiling water for 1 minute then plunging it into cold water to stop the cooking. Separate the egg, discarding the whites and placing the yolk in a small non-metallic mixing bowl. Beat egg yolk.
2. Add anchovy past, oil, mustard, garlic, lemon juice, Worcestershire sauce and pepper. Mix well. Chill dressing for 15 or 20 minutes to allow flavors to meld.
3. Wash and tear lettuce into bite size pieces. Pour dressing over lettuce and toss. Sprinkle with Parmesan cheese and serve immediately.