Blue Bayou, Club 33
1 clove garlic, finely minced
1 t. Worcestershire sauce
3 T. vinegar
1 egg, coddled (cooked in shell for 1 minute)
3/4 t. Dijon Mustard
1 head romaine lettuce, torn into 2-inch pieces
1/2 c. croutons
Pepper, freshly ground
In a small bowl, combine garlic, Worcestershire sauce, vinegar, and egg. Add pepper to taste and mix well.
Clean lettuce and dry on paper towels. Place lettuce in a large bowl and squeeze the juice of ½ lemon over the greens; mix lightly.
Add dressing and toss lettuce, coating each piece well. Add croutons and sprinkle entire salad with Parmesan cheese. Toss again and serve immediately.