2 small heads romaine lettuce, thoroughly chilled
Herb Croutons
1/2 teaspoon seasoned salt
1/8 teaspoon MSG std003
1/4 teaspoon dry mustard
Freshly ground black pepper
Dash of garlic powder
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
1/8 teaspoon granulated sugar
6 tablespoons olive oil
2 tablespoons wine vinegar
1 (2 ounce) can anchovy fillets
1 egg, boiled for 2 minutes.
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 boiled 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.
