Lettuce wash and dry. Put it in the refrigerator for at least 1 hour, until crispy. In bowl mix olive oil, vinegar, Worcestershire sauce, mustard, crushed garlic, lemon juice and a little salt. The mixture is stirred until it becomes smooth. Pour a cup 3 (600 ml) of water in a saucepan and boil in water for 1 minute to put the egg (whole). Once removed the egg cools. Tap into the mixture and stir again. The desired amount of anchovies are slurried and added to the mixture and it was stirred again. Optional part of the fillet can be left for garnishing. In salad put shredded lettuce, pour with topping and stir gently. Sprinkle with grated feta cheese, ground black pepper and arrange the croutons. Before presenting mix.