Separate hard-cooked eggs into white and yolks. chop whites; set aside. Combine yolk with mustard, vinegar and sugar in food processor until smooth. Combine romaine and croutons with egg-mustard dressing, then lightly mix in the warm bacon drippings. Sprinkle top of salad with egg white, chopped green onion and bacon pieces. Serves 4

A recent viewer suggested However, from my memory, the salad is made with spinach rather than romaine lettuce. The tender trimmed leaves are
washed, dried, and placed on a chilled metal plate and served with a
lower plate to help maintain the correct serving temperature. This
salad is a delightful full bodied basic salad that will empress anyone.