Caesar salad 

3 medium heads romaine lettuce, chilled, dry and crisp
about 1/3 cup olive oil mixed with garlic 
2 to 3 tbsp wine vinegar
1 lemon, halved
1 or 2 medium-hardboiled eggs, diced
salt and pepper to taste
6 tbsp grated Parmesan cheese
about 1 cup croutons*

Break the lettuce leaves into 2 or 3 inch widths.
Place in large salad bowl to chill. 
Continue preparing the Caesar salad immediately before serving. 
Drizzle with the garlic olive oil, then vinegar. 
Squeeze lemon over the lettuce, using a fork to help free the juice. 
Break in eggs. Season with salt and pepper. 
Sprinkle with Parmesan cheese. 
Toss 6 or 7 times, until dressing is well combined and every leaf is coated. 
Add croutons and toss a couple more times. 
Serve right away on chilled plates.

*You can either buy (safe) croutons or make your own. 
Cut bread into tiny squares. Spread out on a cookie sheet. 
Pour a little garlic olive oil over. 
Heat in extremely slow over (225 F) for 2 hours. 
Croutons should be so dry they float on water. 
Sprinkle with Parmesan cheese. Store in fridge.
(Broken breadsticks also work well.)