DRESSING:

2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. anchovy paste
1 sm. clove garlic
1 egg
1/2 c. olive oil

SALAD:

10 c. Romaine, torn
1/4 c. grated Parmesan cheese
2 hard-boiled eggs, chopped
Croutons

In blender or food processor, place all ingredients for Dressing except oil.

Blend on high until well mixed and garlic finely chopped. With machine running gradually add oil; blend until thick and creamy. Refrigerate.

In large bowl, combine all salad ingredients. Add dressing. Toss to coat lettuce. Sprinkle with cheese, toss again. Serve with croutons. Makes about 8 servings.