California Caesar Salad

Name: California Caesar Salad
Ingredients: 1 can (2 oz.) anchovy fillets in oil, drained; 1/4 cup Worcestershire; 1/4 cup red wine vinegar; 2 teaspoons chopped garlic; 2 teaspoons paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon pepper; 1/2 cup salad oil; 3 quarts rinsed and crisped romaine lettuce leaves; 2 hard-cooked large eggs; 2 cups purchased croutons; 1/3 cup shredded parmesan cheese; Lemon juice

13 ingredients

2 steps

Ingredients

1 can (2 oz.) anchovy fillets in oil, drained
1/4 cup Worcestershire
1/4 cup red wine vinegar
2 teaspoons chopped garlic
2 teaspoons paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup salad oil
3 quarts rinsed and crisped romaine lettuce leaves
2 hard-cooked large eggs
2 cups purchased croutons
1/3 cup shredded parmesan cheese
Lemon juice

Directions

1

In a blender or food processor, combine anchovy fillets, Worcestershire, vinegar, garlic, paprika, dried oregano, and pepper. Whirl until smoothly pureed, scraping container sides as needed. With motor running at high speed, pour in the oil.
2

Break romaine leaves into bite-size pieces and put in a wide bowl. Shell eggs, and shred or finely chop and add to lettuce along with croutons and parmesan cheese. Add anchovy dressing (about 6 tablespoons) and lemon juice to taste, and mix well.