First, prepare The Salad.  Cut the lettuce into 1" strips.  Put the lettuce into a large metal mixing bowl and refrigerate while you prepare everything else.  Hard-boil the eggs:  (1) place eggs in a pan and cover with cold water; (2) heat quickly until almost boiling; (3) remove from heat, put a top on the pan, and let stand for 16 minutes;  and (4) run cold water over the eggs. Force the cooked eggs through a sieve into a small bowl and set aside.  Next, prepare The Croutons.  Combine the butter and oil in a skillet over medium heat.  When it stops bubbling, add the bread cubes to the skillet and toss to coat.  Reduce the heat to low and sauté the cubes until they are golden brown, stirring occasionally (about 5 minutes).  Finally, prepare The Dressing.  Combine all the dressing ingredients and blend thoroughly.  Pour into a skillet and bring to a boil.  Remove from heat and immediately pour over the lettuce.  Toss well.  Add the parmesan and toss again.  Divide among salad plates.  Sprinkle croutons on top and spoon a small mound of egg into the center of each salad.  Pepper to taste.

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Our comments:  The hot dressing slightly wilts the lettuce creating that signature slimy (yet crispy!) texture.

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