Instructions: 1. Wash, dry, and core romaine lettuce. Tear or shred crosswise into 1/2 inch wide-strips or bite-size pieces. Wrap in paper towels and chill for at least 1 hour.

2. In a large wooden salad bowl sprinkle garlic cloves with salt. Using the back of a salad spoon, squash garlic and salt and mix into paste. Add pepper, sugar, Worcestershire sauce, and mustard. Whisk to mix. Whisk in lemon juice and chicken broth . Slowly whisk in olive oil until well-blended and smooth.

3. Just before serving, add lettuce, croutons, and Parmesan cheese to salad bowl. Toss to thoroughly combine. Serve immediately.

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