3/4 c Vegetable oil
1 cl Garlic; crushed
2 c Croutons
2 Romaine lettuce heads
1 Boston lettuce head
1 bn Watercress
3/4 c Parmesan cheese; grated
1/2 ts Salt
1/4 ts Dry mustard
1/4 ts Ground black pepper
1/3 c Lemon juice
2 Eggs; slightly beaten
1 Can anchovy fillets; drained
Pour oil into jar. Add garlic and cover. Let stand at least 1 hour.
Tear lettuce into large bowl. Sprinkle with cheese, salt, dry
mustard, and pepper. Combine remaining ingredients and add to greens.
Add anchovy and croutons. Toss lightly until well mixed.
