DRESSING:

2 eggs
1 tin anchovies, including oil
2 cloves garlic
1/2 c. oil
1/4 c. vinegar
1/2 tsp. dry mustard
Coarse ground pepper

Combine ingredients in blender until smooth.

CROUTONS:

French bread
Garlic powder
Melted butter
Parmesan cheese (opt.)
2 tomatoes (opt.)
1/2 can black olives (opt.)
Mozzarella cheese (opt.)
Iceberg lettuce

Croutons: Cut bread in squares, drizzle butter over bread and shake garlic powder over all. Bake until golden brown in oven.

Mix Romaine and iceberg lettuce with tomatoes, black olives and Mozzarella cheese and Parmesan cheese. Toss in croutons and dress with dressing.