4 large heads of romaine lettuce (or 4 "hearts of romaine")
1 egg
1/4 cup freshly squeezed lemon juice
1 tablespoon minced fresh garlic
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
Several dashes Tabasco sauce
1 to 2 teaspoons of anchovy paste (or 1 smashed anchovy fillet)
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1 cup freshly shaved (somewhere between coarsely shredded and grated) Parmesan cheese
Jan's House Croutons (see related recipe)

Separate crisp and tender, center portions of the lettuce from dark-green, outer leaves. Wash inner leaves, dry them thoroughly, then break into 2- to 3-inch-long pieces. Place them in a bowl and cover with damp paper towels and return to refrigerator to chill. Reserve outer leaves for another night's meal.

Bring the egg to room temperature for about 15 minutes, then place it in a small bowl. Pour boiling-hot water over egg and allow it to stand for 90 seconds in hot water (this is called "coddling").

Drain water from egg and crack it into a bowl; combine with the lemon juice, garlic, mustard and Worcestershire and Tabasco sauces. Whisk until well-blended, then whisk the anchovy into mixture. Slowly whisk in the olive oil. Dressing may be prepared several hours ahead and refrigerated (whisk well before using).

When ready to serve, add lettuce leaves to a large salad bowl and sprinkle them generously with the salt and freshly ground pepper. Toss with most of dressing. Add the Parmesan and fresh croutons and toss until all lettuce and croutons are evenly coated, adding more dressing if necessary.

Makes 8 servings.