Ingredients
2 hard-boiled large eggs1/4 cup lemon juice2 tablespoons balsamic vinegar1 anchovy fillet1 tablespoon Dijon mustard2 garlic cloves, peeled1 teaspoon Worcestershire sauce1 teaspoon pepper3/4 teaspoon salt1/2 cup olive oil1 bunch romaine, torn1 cup shredded Parmesan cheese1 cup Caesar salad croutons
Preparation
Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
