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• Prepare coddled egg: Bring 1 egg to room temperature (this can be done by placing in a bowl of warm water for several minutes). Pour boiling water over egg to cover and let stand exactly 1 minute. Add cold water until egg can be handled. Set aside.
• Rub the inside of a large salad bowl with cut garlic clove - discard used garlic.
• Into the bowl, add minced garlic, salt and minced anchovy fillet
• Mash all together well with a fork
• Add lemon juice and worcestershire and whisk thoroughly
• Separate egg yolk from white and add yolk to garlic mixture. Discard egg white and shell
• Whisk yolk into lemon mixture and then let stand a minute or two
• Whisk in olive oil to taste
• Chop romaine into bite sized pieces and add to bowl on top of dressing
• Add croutons and parmesan
• Toss and serve
  
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