1 coddled egg (1 minute)
3/4 c. vegetable oil
1 tsp. salt
1/4 c. lemon juice
1 tsp. Worcestershire sauce
1/4 c. Parmesan cheese
1/4 tsp. pepper
2 to 3 cloves garlic
Place coddled egg in blender and turn on high speed; pour oil in slow steady stream. On low speed, add remaining ingredients. Pour over Romaine lettuce and croutons.
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