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1/2 c. olive oil
2 garlic cloves, crushed
1 1/2 to 2 c. garlic croutons
2 heads romaine lettuce
1 coddled egg**
3 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. Parmesan cheese

Combine oil and garlic. Let sit overnight. In large
salad bowl, toss greens with oil mixture. Add egg and toss
until well coated. In small bowl, stir lemon juice,
Worcestershire sauce, salt and pepper. Add to greens and toss
again. Sprinkle on cheese and croutons and toss lightly.
**To coddle egg: In small pan heat water to boiling.
Add egg and cook one (1) minute. Remove and cool egg under
running water.

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