2 lg. eggs
1/3 c. olive oil
3 tbsp. fresh lemon juice
1/2 c. Parmesan cheese
1 tbsp. Dijon mustard
McCormick's cracked black pepper
1 1/2-2 toes garlic
3 qt. crisp, dry torn Romaine lettuce leaves
Pepperidge Farm garlic & onion croutons
Anchovy, optional
Extra Parmesan cheese

Wash and trim the lettuce leaves, roll in a dish towel and wrap in a plastic bag. Refrigerate or place in the freezer for a bit, depending upon time. Place eggs, garlic and mustard in a food processor or blender. Gradually add oil and rest of ingredients. Blend well. Chill several hours or overnight to thicken and blend flavors. Toss with lettuce and croutons and serve on chilled plates. Can decorate with anchovy strips if you like them. Serve with extra Parmesan cheese on the side.