3/4 c. vegetable oil
 1 clove garlic, crushed
 2 cups croutons
 2 heads Romaine lettuce
 1 head Boston lettuce
 1 bunch watercress
 3/4 c. grated parmesan cheese
 1/2 tsp salt
 1/4 tsp dry mustard
 1/4 tsp ground black pepper
 1/3 c lemon juice
 2 eggs, slightly beaten
 1 can anchovy fillets, drained
 
 Pour oil into jar. Add garlic and cover. Let stand at least an hour.
 Tear lettuce into large bowl. Sprinkle with cheese, salt, dry mustard
 and pepper. Combine remaining ingredients and add to greens. Add
 anchovy and croutons. Toss lightly until well mixed.