Caesar Salad - cooking recipe

Ingredients

12 anchovies or 1 tube anchovy paste
2 eggs, coddled (when water starts to boil, remove eggs)
1 tsp. black pepper, freshly ground
1 c. olive oil, flavored with garlic (4 cloves garlic in 1 c. olive oil the night before)
1/4 c. red wine vinegar
juice of 1/2 lemon
2 bunches romaine lettuce
1 c. croutons (garlic flavored; optional)
2 Tbsp. Parmesan cheese

Preparation

Crush anchovies to a paste. Add eggs and beat until liquid. Add pepper, olive oil (discard garlic cloves first), vinegar and lemon juice. Beat with fork until blended.
Entire process may be done in blender.
Cut romaine into pieces 1/2-inch long.
Mix with dressing until coated. Add croutons and cheese.