1/2 c. salad oil
1/4 c. red-wine vinegar
1 large garlic clove, crushed
2 t. Worcestershire sauce
1/4 t. salt
dash of pepper
croutons
1/2 c. shredded Parmesan cheese
8 c. torn romaine lettuce
1 egg
For dressing, shake together salad oil, red-wine vinegar, crushed garlic, Worcestershire sauce, salt, and pepper in screw-top jar. Refrigerate a few hours or overnight to blend flavors.
To serve, sprinkle cheese over romaine lettuce in salad bowl and add croutons. Shake egg well with dressing; toss lightly with salad. Serves six to eight.