Clean lettuce thoroughly and wrap it in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more.
In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic, and lemon juice. Whisk until well blended. (Or use a blender - that's my preferred method).
Coddle egg by heating 3 cups of water to boiling. Drop-in egg and let stand for 1 minute. Remove the egg from the water and let cool. Once cooled crack open and whisk the egg into the dressing. Whisk until thoroughly blended. (Or use a blender -again my preferred method).Note: the cooked egg really should be cold when you add it to the dressing. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. (Yes you guessed it ... I just put the anchovies directly into the blender and blend everything together).
I like to put the dressing in the refrigerate to chill before mixing assembling the salad. We also like to grill some chicken to put on top of the salad.
To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons, and freshly ground pepper, and toss. Serve immediately!
