2 small heads romaine lettuce
1 cup water
¾ cup olive oil
1 tsp. salt
3 T. tarragon vinegar
½ t. dry mustard
dash of Worcestershire sauce
1 tsp. lemon juice
6 slices bacon - cooked crisp
¾ cup parmesan cheese
¼ cup fresh parsley
1 cup croutons
6 anchovy fillets, cut small
2 hard boiled eggs, quartered
Wash and dry the lettuce - break into pieces and lay on a platter.
Bring 1 cup water to a boil in a saucepan. Remove from heat,
drop in the egg and let stand for 30 seconds.
Remove egg from the water.
Put egg, oil, garlic, salt, pepper, vinegar, mustard, Worcestershire
sauce, lemon juice in a tightly covered jar.
Pour mixture over the lettuce and toss lightly.
Crumble bacon on top.
Sprinkle cheese, parsley and croutons over all.
Top with anchovy fillets and hard boiled eggs.