Mince several cloves of garlic and infuse them into one cup of olive oil.
Tear romaine lettuce and green leaf lettuce into bite-size pieces.
Beat the raw egg until smooth and drizzle it over the lettuce.
Drizzle olive oil over the leaves, squeeze lemon, add Worcestershire sauce.
Taste-test the leaves and adjust for oil, lemon, Worcestershire, and salt.
Top with cracked pepper, bleu cheese, and shredded parmesan.
Serve and enjoy!
