In a bowl, add garlic, canned anchovy, lemon juice and worcestershire sauce. Mix well.

Add the mayonnaise, parmesan cheese, AJI-SHIO® Flavoured Black Pepper and mix until well combined. Set aside.

In a small pot, add water and boil eggs for 15 minutes. Take out and soaked for few minutes in cold water to stop carry-over cooking. Peel, cut into 4 and set aside.

In a large bowl, put romaine lettuce and 4 tbsp AJI-SHIO dressing sauce. Toss well to coat the lettuce. Add in croutons and boiled egg.

Sprinkle parmesan cheese on top and serve immediately.