California Caesar Salad With Eggs

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 6
• 1 (2 ounce) can anchovy fillets, drained
• 1/4 cup worcestershire sauce
• 1/4 cup red wine vinegar
• 3 teaspoons minced fresh garlic (or to taste)
• 2 teaspoons paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon grated parmesan cheese
• 1/2 cup vegetable oil
• salt and pepper
• romaine lettuce, washed and chopped
• 3 eggs, hard-boiled, peeled and chopped
• 1/2 cup grated parmesan cheese (or to taste)
• crouton
• fresh lemon juice
• shredded mozzarella cheese (optional)

Recipe

• 1 in a blender or a food processor combine all of the drained anchovy fillets with worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon parmesan cheese; blend on high speed until combined.
• 2 with the motor running add in the oil (if possible chill for a couple of hours before using) season with black pepper to taste.
• 3 place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup parmesan cheese; toss to combine.
• 4 pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
• 5 sprinkle with grated mozzeralla cheese on top if desired.
• 6 delicious!