1 head romaine lettuce
1 small clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1 egg
3/4 cup oil, olive or salad or combination
1/3 cup grated Parmesan or Romano cheese
2 cups croutons

Wash and dry the romaine and remove the heavy center ribs from the larger leaves, if desired. Tear the leaves into small, but larger than bite-sized pieces. Place the lettuce in the refrigerator to chill. Chop the clove of garlic and place it in a small mixing bowl. Add the salt and pepper, and, using a fork, mash them with the garlic. Add the lemon juice, Worcestershire, and egg, and using a fork or wire whisk, whip them until thoroughly blended. Slowly pour in the oil, beating constantly. Sprinkle the cheese over the lettuce, toss with the dressing, and add the croutons. Serve immediately.

Note: Don’t add all the dressing at once because, depending on the size of the head of lettuce, you may not need all of it. Leftover dressing should be refrigerated.