1 teaspoon Dijon
4 anchovy fillets
1/2 cup olive oil
1 teaspoon lemon juice
1/4 cup red wine vinegar
1 teaspoon Worcestershire
3 large garlic
2 tablespoons mayonnaise
1/4 cup Parmesan, grated
2 heads romaine lettuce, cleaned
Cook eggs in boiling
water for 5 minutes. Cool and remove shell.
In an electric blender, combine
mustard, anchovies, olive oil, lemon juice, vinegar, worcestershire, garlic,
and mayonnaise. Blend for a minute. Add eggs and blend until creamy.
the cleaned romaine lettuce leaves into pieces. Put into a salad bowl. Toss
with dressing. Sprinkle parmesan and croutons on top. Serve.