2 eggs
1 tbsp. lemon juice
2 drained, canned anchovy fillets, mashed
Dash each salt and pepper
4 c. torn Romaine lettuce
2 tsp. olive or vegetable oil
1 sm. garlic clove, mashed
10 oz. onion and garlic flavored croutons
1/2 oz. grated Parmesan cheese

Using a fork, in large mixing bowl, combine eggs, lemon juice, anchovies, salt and pepper and beat until combined; add lettuce and toss to coat. Set aside.

In 10 inch non-stick skillet heat oil; add garlic and cook over medium heat, stirring frequently, until golden, about 30 seconds. Add lettuce mixture and cook, stirring constantly until moisture has evaporated, 2 to 3 minutes. Add croutons and cheese. Stir and serve immediately.

4 cups torn Romaine lettuce yield 1 cup cooked lettuce.