Combine chopped garlic, black pepper, anchovy paste and egg in a bowl and mix well.
Briskly mix in the Worcestershire Sauce, balsamic vinegar, extra virgin olive oil, Parmesan Cheese and lime juice.
Fold in the torn lettuce leaves.
Top with the croutons.
Note: Raw Egg Warning
Grace Kitchens suggest caution in consuming raw eggs due to the risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean eggs with intact shells.
Recipe was developed and presented by Chef Scott Robbins of Margaritaville, Montego Bay.