1 cup French bread cubes

1 clove garlic

¾ cup olive oil

2 tablespoons lemon juice

1 teaspoon Worcestershire sauce

1-teaspoon salt

¼ teaspoon fresh ground pepper

2 medium heads romaine lettuce, torn into bite-size pieces

1 can (2 oz.) anchovy fillets, drained and chopped (optional)

1 egg

½ cup grated Parmesan cheese

Sauté beard and garlic in 1/ 4-cup oil until golden. Discard garlic and drain croutons on paper towels; set aside. Just before serving, mix remaining ½ cup oil, lemon juice, Worcestershire sauce, salt and pepper. Pour over romaine lettuce in salad bowl, add anchovies and toss well; add egg and toss again. Sprinkle with Parmesan and croutons and toss lightly. Serve at once.

Makes 6 servings