Seizure Salad

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1 large egg (dropped in boiling water for 60 seconds, shell on)

1/2 teaspoon Worcestershire sauce

4 anchovy filets (or 1 1/2 teaspoons anchovy paste)

3 tablespoons fresh lemon juice

2 garlic cloves, crushed

1 pinch salt

1/2 teaspoon freshly ground pepper

1 teaspoon Dijon mustard

A few drops of Tabasco sauce to taste

1/3 cup virgin olive oil

2 medium heads of romaine lettuce (outer leaves removed and thick stems removed)

1/3 cup Parmesan cheese, grated

Fresh croutons or garlic toast

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