Creole Caesar Salad

• 1 head romaine lettuce
• 1 head red romaine lettuce
• 1 head boston lettuce
• 6 ounces extra virgin olive oil (Basil flavor if desired)
• 1/4 cup pickled garlic (Crushed then minced fine)
• 2 tablespoons lemon juice
• 1 tablespoon creole mustard
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 2 eggs
• 1/4 cup freshly grated romano cheese
• 1/4 cup freshly grated parmesan cheese
• crouton

1. Wash the lettuce heads carefully by gently unfolding the leaves from the body of the lettuce and allowing cold water to flush away any dirt or sand from the stems. Turn the heads upside down and allow to drain.
2. Cut the lettuce widthwise into 1/2-inch wide strips. Place the lettuce strips in a large bowl; dry thoroughly with paper towels. Use 1/2 the oil and gently toss the lettuce until all of the lettuce is completely covered with oil.
3. In a separate bowl, whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy and fish sauces until a smooth emulsion is achieved (about 2 minutes). Crack the eggs and whisk them into the dressing thoroughly.
4. Pour the dressing over the salad, toss the lettuce to completely coat all of the leaves. Chill salad well but no longer than 2 hours. Add cheeses, toss gently, add croutons. Serve.

romaine lettuce, red romaine, boston lettuce, extra virgin olive oil, garlic, lemon juice, creole mustard, fresh ground black pepper, soy sauce, fish sauce, eggs, romano cheese, parmesan cheese, crouton

Taken from www.food.com/recipe/creole-caesar-salad-230436 (may not work)