Wash lettuce and break into 2 to 3 inch pieces. Refrigerate for several hours. Just before serving, sprinklk generousl with grated Parmesan cheese, and salt and pepper. Make dressing by combining wine vinegar, lemon juice, garlic olive oil, worcestershire sauce, and coddled eggs. Beat until well blended. Pour over lettuce and toss to coat. Toss in croutons and serve.
