Blend the two lettuces.
Sprinkle with the chopped truffles.
Place the egg yolks into a blender.
On high speed slowly incorporate the oil into the egg forming a thick mayonnaise.
Blend in the anchovy, mustard, vinegar, and lemon.
Pour this dressing over the lettuce and toss.
Plate lettuce on well chilled plates.
Sprinkle with caviar and garnish with flowers.