This is the "recipe" that a waiter performed tableside at a Spanish Bay restaurant in Pebble Beach several years ago. The measurements are very flexible. Egg substitute can be used for the raw egg.
Mash together very thoroughly, the garlic and the anchovie fillets. Add lemon juice, Grey Poupon, and egg. Mix thoroughly. Add Worchestershire Sauce, vinegar and olive oil. Mix together. Just before eating the salad, add torn romaine, croutons and parmesan. Toss.