Serves 4 to 6
2 heads torn romaine lettuce
3/4 C olive oil (I use quite a bit less than this)
2 cloves garlic, finely chopped
1/4 tsp salt
8 grinds of fresh-ground pepper (with our pepper grinder, that’s about 25)
6 drops of Worcestershire sauce
Juice of 1 lemon
2 C croutons
1/4 C (1 oz) grated Parmesan
Optional: A couple of spoonsful of eggbeaters
Using slow and dramatic gestures, toss the lettuce with the olive oil. Then
sprinkle in and toss with the salt, garlic, and pepper. Follow with the
Worcestershire sauce, lemon juice, and (I usually leave this out) eggbeaters.
Mix it up gently, then mix in the croutons and Parmesan.