1 c. olive oil
1 garlic clove
1 c. croutons
2 heads romaine
1 head boston
1 bunch water cress
3/4 c. grated cheese
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper
1/3 c. lemon juice
2 eggs, beaten
Dash of Worcestershire sauce
1 (2 oz.) can anchovy fillets; optional

Oil and garlic in jar; stand 1 hour. Toss greens. Add cheese, mustard, salt, and pepper. Pour on oil, lemon juice, and eggs. Add Worcestershire sauce, anchovies, and croutons. Toss lightly.