3 medium heads romaine lettuce, chilled, dry and crisp
about 1/3 c. Garlic Olive Oil
2 to 3 Tbsp. wine vinegar
1 lemon, halved
1 or 2 hard-cooked eggs
salt
dash of Worcestershire sauce
ground pepper
6 Tbsp. Parmesan cheese
Caesar croutons

Break romaine leaves in 2 or 3-inch widths. At last minute before serving, place romaine in chilled salad bowl. Drizzle with Garlic Olive Oil, then vinegar. Squeeze lemon over. Break in eggs. Season with salt and Worcestershire sauce. Sprinkle pepper over all. Sprinkle with Parmesan cheese. Toss several times until every leaf is coated. Add croutons. Makes 6 servings.

Garlic Olive Oil: Prepare one to several days early. Slice 6 cloves garlic lengthwise in quarters; let stand in 1 cup olive oil.