1 clove garlic, peeled and sliced
1/2 cup olive oil
1 cup cubed French Bread
2 heads roamine lettuce
1 1/2 teaspoons salt
1/4 teaspoon dry mustard
Fresh black pepper, generous grating
5 fillets of anchovy, cut small or mashed
3-4  drops of Worcestershire sauce
3 tablespoons wine vinegar
1 egg
Juice of 1 lemon
2 to 3 tablespoons Parmesan cheese

Soak several hours or overnight the clove of garlic in 1/2 cup olive oil. Saute the cubed French bread in 2 tablespoons of the garlic oil. Break up into 2 inch lengths the romaine lettuce. Wash and drain it well. Place the lettuce in a salad bowl. Mix salt, mustard, black pepper, anchovy and worcestershire sauce well. Sprinkle over lettuce. Mix 3 tablespoons wine vinegar and the remaining 6 tablespoons garlic oil, and egg and mix together. Squeeze the juice of the lemon over egg mix. Add French bread crutons to lettuce, pour egg mix over lettuce, sprinkle with Parmesan cheese. Toss well. Serve at once.
 

Source: http://www.nancys-kitchen.com