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| 10 Milliliter | garlic |
| 9 Esslöffel | olive oil |
| 3 | Heads romaine lettuce |
| 1 1/4 Teelöffel | salt |
| 1/2 Teelöffel | mustard dry |
| | Fresh coarse ground pepper, To taste |
| 5 | Fillets of anchovy |
| 1/2 Teelöffel | Worcestershire |
| 3 Esslöffel | wine vinegar |
| 1 | Egg, raw (or egg that's been Coddled for 1 minute and co |
| 1 | lemon |
| 2 Esslöffel | Parmesan cheese freshly grated |
| 1 Tasse | Croutons, 1/2-inch cubes |
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Instructions:
Garlic must marinate in olive oil for 23 hours. 1. The day before serving the salad, marinate 1 clove of garlic in 7 tablespoons of olive oil. The garlic should marinate for 23 hours. Discard garlic before proceeding. 2. To prepare the salad, wash and drain the lettuce. Break it apart and place it in a large bowl. 3. Toss the lettuce with salt, dry mustard, pepper, anchovy, Worcestershire and vinegar. 4. Over the raw egg, squeeze the juice of 1 lemon. Add to the salad and toss. 5. Sprinkle Parmesan cheese over and add the croutons, which have been sauteed until golden in 2 tablespoons of olive oil.
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