2 medium heads romaine lettuce and 1 head of Tuscan kale, chilled and broken into bite-size pieces, 1/3 cup garlic olive oil, 2 1/2 tablespoon wine vinegar, 6 anchovy fillets packed in oil, drained, 1 garlic clove minced, 2 tablespoons fresh lemon juice, 3/4 teaspoon Dijon mustard, 3 coddled eggs, 1/8 teaspoon Worcestershire sauce, 8 tablespoons grated Parmesan cheese, 1 cup Caesar croutons

Get out a saucepan add the eggs bring to a boil and cook for a maximum of 1 minute.  Dump the lettuce into a chilled salad bowl.  In a bowl add the garlic oil, vinegar, garlic, mustard, and Worcestershire sauce, mix well.  Squeeze the lemon juice over the lettuce leaves and toss.  Peel and chop the eggs add to the lettuce and toss.  Add the garlic oil mixture and toss, Add salt and pepper to taste.  Fold in anchovies, cheese, and croutons.

The salad is ready to be served!