Caesar Salad

3/4 c  Vegetable oil
  1 cl Garlic; crushed
  2 c  Croutons
  2    Romaine lettuce heads
  1    Boston lettuce head
  1 bn Watercress
3/4 c  Parmesan cheese; grated
1/2 ts Salt
1/4 ts Dry mustard
1/4 ts 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 1 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.