Caesar Salad

3 tbsp. oil
1/8 tsp. pepper
1 tbsp. lemon juice
1/4 tsp. salt
1 clove garlic, crushed
1/8 tsp. dry mustard
1 tsp. Worcestershire sauce
4 finely chopped anchovy fillets
1 large head romaine lettuce
1 slightly beaten egg
2 tbsp. parmesan cheese
1 cup caesar salad croutons

Combine oil, lemon juice, garlic and Worcestershire sauce. Cover and refrigerate overnight.
Mix cheese, pepper, salt, mustard and anchovy fillets.
Wash romaine lettuce and dry on paper towels or vegetable dryer.
Sprinkle with cheese mixture.
Remove garlic from oil mixture.
Add oil mixture and beaten egg to greens.
Toss gently. Just before serving, add croutons.