1.   I spot some North Beach denizens eating hamburgers and a lawyer friend from Berkeley picking up romaine leaves with her fingers.

2.   Arrange romaine leaves on a serving platter and spoon salad over leaves.

3.   Blanche a romaine lettuce leaf by dipping into boiling water for five seconds.

4.   Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves.

5.   David got a quick lesson in tearing romaine lettuce leaves as a bed for two plates of shrimp spread.

6.   Inside it are washed romaine lettuce leaves, rolled into a tea towel.

7.   Parker laid some romaine leaves in the bottom of a large salad bowl.

8.   Place the romaine leaves in a salad bowl and toss with the dressing, Parmesan and cooled croutons.

9.   Rinse the inner romaine leaves and dry thoroughly with a salad spinner or a tea towel.

10.   Serve on chilled plates garnished with romaine leaves, sliced avocado or arugula.