This is excellent served with roast beef or steak.
2 small heads romaine lettuce, thoroughly chilled
1/8 teaspoon MSG
1/4 teaspoon dry mustard
Dash of garlic powder
1 tablespoon lemon juice
1/8 teaspoon granulated sugar
6 tablespoons olive oil
2 tablespoons wine vinegar
1 (2 ounce) can anchovy fillets
1 egg, coddled*
1/4 cup grated Parmesan cheese
Wash romaine; remove outside leaves. Break tender leaves crosswise into
pieces about 1 inch wide. Store in plastic bag in refrigerator until ready to
use. Make Herb Croutons.
When ready to serve, place romaine in large wooden salad bowl. In a small
mixing bowl combine seasonings, lemon juice, Worcestershire sauce, sugar, oil,
vinegar and 3 anchovy fillets which have been mashed or minced. Mix thoroughly.
Break coddled egg over greens, then pour salad dressing over all and toss
lightly. Sprinkle with cheese and croutons and toss again lightly. Serve immediately
on chilled salad plates. Top each serving with 2 anchovy fillets.
* To coddle egg, cook whole egg in hot but not boiling water for 2 minutes.