20 lg Romaine leaves
1 c French bread; cut 1/2 in cube
1 ea Egg
1/2 Lemon; juice of
1/2 ts Worcestershire sauce
1 ea Fresh ground pepper to taste
1 ea Head lettuce
1 cl Garlic
1/4 ts Salt
1/4 c Olive oil
1/4 c Romano cheese; grated
Wash and dry lettuce. Wrap and refrigerate. Warm bread cubes in
275 degree F oven, tossing until hard and dry but not burnt. Mash
garlic into side of large salad bowl. Ease egg into boiling water
and boil exactly 1 minute, then crack into bowl, breaking it up
with fork. Add salt. Add lemon juice, olive oil and
worcestershire. Mix well. (Makes about 1/2 cup dressing.)
Add lettuce leaves, tossing to coat thoroughly. Add Romano and
pepper. Toss again. Arrange on 2 dinner plates. Garnish with
croutons.
