Caesar Salad - cooking recipe

Ingredients

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

Preparation

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.