3 heads Romaine leaves, separated
3 eggs, beaten
6 garlic cloves
9 tbsp. fresh lemon juice
1 1/2 c. olive oil
6 hard boiled eggs, peeled and quartered
1 1/2 c. "fresh" Parmesan cheese
2 1/4 c. croutons

Rinse lettuce and dry - refrigerate for several hours, wrapped in paper towels.

Whisk eggs, garlic, lemon juice and olive oil together and pour in bottom of large bowl. Add lettuce, cooked eggs and toss with dressing. Add cheese and toss again. Sprinkle croutons and serve.