Pumped-Up Caesar Salad

Ingredients

• 2 teaspoons anchovy paste 
• 0.3 teaspoon pepper black freshly ground
• 3 cups croutons plain
• 0.3 cup egg product frozen thawed
• 1  garlic clove finely minced halved ( if whisking dressing by hand)
• 2 extra large hard-cooked eggs peeled finely chopped
• 1  juice of lemon juiced
• 0.3 cup olive oil extra-virgin
• 1 tablespoon parmesan freshly grated
• 1 measure cups parmesan curls ) loosely packed
• 10 ounce hearts of romaine salad mix dry washed and spun ,
• 1 teaspoon worcestershire sauce 

Equipment

• food processor
• bowl
• whisk
• blender

Directions

1. For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside. For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well.
2. Add cheese curls, toss lightly, and serve.