|Romaine lettuce heads||2 Small, thoroughly chilled|
|Season all||1⁄2 Teaspoon|
|Monosodium glutamate||1⁄8 Teaspoon (Msg)|
|Dry mustard||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Garlic powder||1 Dash|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Olive oil||6 Tablespoon|
|Wine vinegar||2 Tablespoon|
|Canned anchovy fillets||2 Ounce (1 Can)|
|Egg||1 , coddled|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|For herb croutons:|
|French bread||4 Cup (64 tbs), cubed|
|Olive oil flavored cooking spray||1|
|Dried italian seasoning||1 Tablespoon|
1) Rinse the romaine and remove the outside leaves.
2) Crosswise break the tender leaves into pieces that are about 1-inch wide.
3) In a plastic bag, store the romaine in the fridge till it is time to serve.
4) Preheat oven to temperature of 400 degrees.
5) Make the Herb Croutons first. On a jelly roll pan, place the bread cubes and coat them lightly with the cooking spray.
6) Toss the bread with seasoning salt and pepper lightly.
7) Bake in preheated oven for about 10 minutes, or till golden.
8) When it is time to serve, in a large wooden salad bowl, place the romaine.
9) Combine together the seasonings, Worcestershire sauce, lemon juice oil vinegar, sugar and 3 anchovy fillets that have been mashed or minced in a small mixing bowl.
10) Mix well.
11) Over the green, bread the coddled egg and then pour the dressing all over. Toss lightly.
12) Sprinkle liberally with cheese and croutons and toss lightly once again.
13) Serve the salad right away on chilled salad plates, after topping each serving with 2 anchovy fillets. The salad is an excellent appetizer, side dish as well as snack. Goes really well with roast beef as well as steak.