Adapted from The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Serves 4, but I make large quantities. It disappears fast!

If you want a little high drama at your table (as I often do), bring all the ingredients to the table in individual glass bowls and whisk them together in a big bowl one by one, tossing together with the lettuce and croutons at the end. For even more drama, learn how to crack the egg a la Audrey Hepburn and the great chefs and serve the salad French style with one hand and two serving spoons. I dare you to wear white gloves!

1 large head romaine lettuce, torn into bite size pieces
1-2 cups croutons

Combine in a glass jar (then toss with the lettuce and croutons):

1 clove garlic, peeled and sliced
½ cup very good olive oil (I always buy extra virgin, first cold pressed)
1 ½ tsp salt
¼ tsp dry mustard
Generous grating of black pepper
5 fillets of anchovy, chopped fine
A few drops Worcestershire sauce
3 Tbsp red wine vinegar
1 egg (optional – and only if serving right away)
Juice of 1 lemon
2-3 Tbsp Parmesan cheese (optional)