Ceasar Salad

1 clove garlic, cut in half
2 medium-sized heads of romane lettuce
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese
6 tablespoons olive oil
juice of 2 lemons
4 chopped anchovy fillets
2 coddled eggs(cook 1 1/2 minutes in simmering water)

Rub sides and bottom of salad bowl with cut clove of garlic, tear lettuce into medium-size pieces, add salt, mustard, pepper, cheese, olive oil, and lemon juice. Then add eggs and anchovys, and toss until all trace of eggs have disappeared.