Ingredients
12 cups torn romaine3 medium tomatoes, cut into wedges1 medium cucumber, halved and sliced3 hard-boiled large eggs6 anchovy fillets1/4 cup red wine vinegar2 tablespoons lemon juice2 tablespoons Dijon mustard1 tablespoon Worcestershire sauce4 garlic cloves, minced1 teaspoon sugar1/2 teaspoon pepper3/4 cup olive oil1-1/2 cups Caesar salad croutons3/4 cup shredded Parmesan cheese
Preparation
In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days.
