Head romaine lettuce, crisp chilled, torn in bite-sized pieces
Lemons, juice only
Grated Romano or Parmesan
1 1/2 Tasse
Place garlic cloves in oil in jar and let stand at least 4 hours before preparing salad. When ready to serve, coddle eggs by placing them in simmering, not boiling, water 2 minutes. Remove garlic from oil and add seasoned oil to lettuce in deep salad bowl. Add vinegar, lemon juice and eggs and season to taste with salt and pepper. Add Worcestershire, cheese and croutons. Roll (do not toss) salad until ingredients are well mixed.