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| 2 | cloves garlic minced |
| 4 Esslöffel | olive oil |
| 9 Scheibe | Anchovies |
| 1 1/2 | Lemons; juice of |
| | A good dash of worcestershire sauce |
| 1 Prise | mustard prepared |
| 1 Esslöffel | White wine vinegar; (1 to 2) |
| 4 | Eggs; boiled for 1 minute |
| | (yolks only) |
| 3 | Heads romaine or cos lettuce |
| 5 Esslöffel | Parmesan cheese; (5 to 6) |
| | Croutons |
| | pepper ground |
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In a large mixing bowl, place the minced garlic and olive oil and using the base of a metal spoon, squash and pound the garlic into the oil. Add the anchovies and mash these into the oil mixture. Whisk in the lemon juice then worcestershire sauce, mustard and white wine vinegar, mixing thoroughly to incorporate each ingredients before the next is added.
Crack the eggs carefully after they have been boiled for 1 minute then discard the whites and add the yolks to the mixing bowl. Mix these in thoroughly, incorporating them into the other ingredients.
Add the well washed lettuce leaves and toss them thoroughly in the dressing for several minutes until all the leaves have been coated with the sauce.
Sprinkle with parmesan cheese, add the croutons and finish with black pepper.
Serve immediately.
Per serving: 958 Calories (kcal); 83g Total Fat; (75% calories from fat); 44g Protein; 15g Carbohydrate; 798mg Cholesterol; 2019mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 13 Fat; 0 Other Carbohydrates
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