California Caesar Salad

Ingredients

• 2 oz anchovy fillets drained in oil canned
• 2 cups purchased croutons 
• 2 teaspoons garlic chopped
• 2 large hard-cooked eggs 
• 8 servings juice of lemon 
• 0.5 teaspoon oregano dried
• 2 teaspoons paprika 
• 0.3 cup parmesan cheese shredded
• 0.5 teaspoon pepper 
• 0.3 cup red wine vinegar 
• 3 quarts crisped romaine lettuce leaves rinsed
• 0.5 cup salad oil 
• 0.3 cup worcestershire 

Equipment

• food processor
• bowl
• blender

Directions

1. In a blender or food processor, combine anchovy fillets, Worcestershire, vinegar, garlic, paprika, dried oregano, and pepper. Whirl until smoothly pured, 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.
3. Add anchovy dressing (about 6 tablespoons) and lemon juice to taste, and mix well.