1-2 heads lettuce of your choice
1 carrot, peeled, blanched, julienne cut
1 turnip, peeled, julienne, raw
1 green and yellow pepper, julienned, blanched
1/2 c. black olives, pitted
1 tomato, cored, wedged
2 eggs, hard boiled, wedged
1 tsp. garlic, minced
2 anchovy filets
2 eggs
1/4 c. lemon juice
1 c. olive oil
2 tsp. mustard, dry
Parmesan cheese, to taste
Salt and pepper to taste

Wash greens and drain to dry. Place greens in a large salad bowl. Arrange vegetables neatly on top of greens. Garnish with black olives, tomato wedges, and egg wedges. Just prior to serving, toss with dressing and croutons and serve.

For dressing: Place garlic, anchovies, and eggs into a food processor and puree. Slowly add the oil, lemon juice, dry mustard and Parmesan cheese. Blend well. Adjust seasonings to your liking. Serves: 6.