Romaine Caesar Salad

• 2 hard-boiled large eggs
• 1/4 cup lemon juice
• 2 tablespoons balsamic vinegar
• 1 anchovy fillet
• 1 tablespoon Dijon mustard
• 2 garlic cloves, peeled
• 1 teaspoon Worcestershire sauce
• 1 teaspoon pepper
• 3/4 teaspoon salt
• 1/2 cup olive oil
• 1 bunch romaine, torn
• 1 cup shredded Parmesan cheese
• 1 cup Caesar salad croutons

1. Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
2. In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

eggs, lemon juice, balsamic vinegar, anchovy fillet, mustard, garlic, worcestershire sauce, pepper, salt, olive oil, romaine, parmesan cheese, caesar salad croutons

Taken from www.tasteofhome.com/recipes/romaine-caesar-salad/ (may not work)