INGREDIENTS
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2 heads romaine lettuce
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1 to 2 garlic cloves
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2/3 cup olive oil
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2 tablespoon wine vinegar (red or white)
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2 tablespoon fresh lemon juice
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2 (2-minute) boiled eggs
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1 (2-ounce) cans anchovy fillets
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1 1/2 to 2 tablespoons grated Parmesan cheese
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1/4 teaspoon pepper
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4 tablespoon croutons (optional)