Ingredients
1 head Romaine lettuce
1 ea Garlic clove, peeled
1/4 cup Pomace Olive Oil
1 pouch St. Ours Clam Broth
2-3 tbsp Lemon juice from 1/2 lemon
Worcestershire sauce, few drops
1 tbsp White Wine Vinegar
1/8 tsp Mustard, dry
Freshly ground black pepper
1 ea Egg
2 tbsp Parmesan Cheese
Croutons, to taste

Preparation
Mince the garlic and mash in a salad bowl using the back of afork or spoon. Add the Pomace Olive Oil. Stir in the dry ClamBroth into the oil. Add lemon juice, vinegar, dry mustard,Worcetershire and a good amount of freshly ground blackpepper. Drop a raw egg from the shell into this mixture. Blandwith a wire whisk or fork. Wash and dry the Romaine lettuce;break it into 2 inch lengths and toss with the dressing tomoisten the leaves.

Setting
Sprinkle on Parmesan Cheese and a little more black pepper.Toss lightly, top with croutons and serve. Make you owncroutons. Dice enough French Bread to make one cup andsaute in olive oil or garlic butter.

Specialty Ingredients
#20107 Pomace Olive Oil
#90090 St. Ours Clam Broth
#20093 White Wine Vinegar