1 raw egg
1 1/2 lemons
1/3 cup garlic-flavored salad oil
1 or 2 tablespoons wine vinegar
dash of worcestershire sauce
salt and pepper

Wash, drain and chill a large head romaine lettuce. Tear into bite-size peices. Refrigerate. Just before serving, whisk together the ingredients about; add the dressing with 5 or 6 tablespoons parmesan cheese and about 1 cup of croutons to the lettuce. Toss until lettuce and croutons are evenly coated. Serve immediately.