Club 33 Caesar Salad

1 tsp. Worcestershire sauce
3 tbsp. vinegar
3/4 tsp. Dijon mustard
1 clove of garlic, finely minced
1 egg, cooked in shell for 1 minute in boiling water
1 head of romaine lettuce, torn in 2 inch pieces
1/2 lemon
1/2 c. croutons
Fresh ground pepper
Grated parmesan cheese


  1. In a small bowl combine Worcestershire sauce, vinegar, garlic and the egg.
  2. Add pepper for flavoring and mix well.
  3. Clean the lettuce and tamp dry with paper towels. Place lettuce in large bowl and squeeze the lemon over the greens, then toss lightly.
  4. Add the dressing from the first steps and toss lettuce, being sure to coat all the pieces well.
  5. Add croutons and sprinkle with Parmesan.