Dressing:
1/3 cup olive oil
3 tablespoons lemon juice
1 clove garlic, pressed (I use 2-3 cloves, I like garlic) :o)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Prepare dressing:
Combine olive oil, lemon juice, garlic, Worcestershire 
sauce, salt and pepper. Stir to blend 

Salad:
3 cups 1-inch bread cubes, preferably day-old,
toasted. Or use package crouton's (my choice) :o)
1 large head Romaine lettuce, separated into leaves and
broken into bite-size pieces
2 hard boiled eggs, finely chopped
1/3 cup freshly grated Parmesan cheese (or more depending on your taste)
6 anchovy fillets, or to taste (optional) :o)

Prepare salad:
Combine toast cubes and lettuce in large salad bowl.
Add eggs, Parmesan cheese and dressing; toss 
to combine.  Garnish with anchovy fillets.
Serve immediately.

Makes 6 servings
recipe can be halved or doubled

The dressing can be made up to 3 days ahead and 
refrigerated, covered.