2/3 cup olive oil
1 clove garlic
3 tablespoons lemon juice
¼ teaspoon Worcestershire
2 tablespoons minced anchovies or anchovy paste
Freshly ground pepper
1 large head romaine lettuce, trimmed and chopped
½ cup freshly grated parmesan
Bring a small saucepan of water to a boil. Add the eggs and cook for about 1 minute. Crack the eggs into a blender (you will have to scrape part of the whites out of the shell with a spoon). With the blender powered on, slowly pour the olive oil into the blender through the fill cap. Continue with the lemon juice, Worcestershire, and anchovies or anchovy paste. Season to taste with kosher salt and lots of pepper.
Toss the lettuce with the dressing in a large bowl, then add the parmesan and croutons and toss again. Serve immediately.