8 eggs
3/4 c. olive oil
1/4 c. red wine vinegar
1 clove garlic, minced fine
Salt & Pepper to taste
2 heads Romaine lettuce
6 oz. (1 1/2 c.) of a blend of Parmesan, Romano & Argentine Reganito cheeses
Toasted croutons
Anchovies (opt.)

Dip uncracked eggs in boiling water for 2 minutes. Break open and separate whites from yolks. Reserve whites for another use. Place the yolks in a bowl and add the oil, vinegar and garlic. Beat with an electric mixer at high speed until creamy. Add salt and pepper to taste. Chop up Romaine and place in a large salad bowl. Toss with the salad dressing and cheeses until leaves are well coated. Add croutons and toss lightly before serving. Add anchovies on top of salad, if desired. Serves 4 as entree, 8 as side salad.