Caesar's Third Cousin's Pasta Salad

• 14 cup fresh lemon juice
• 1 tablespoon fresh garlic, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 3 dashes hot pepper sauce (such as Tabasco)
• 1 teaspoon anchovy paste or 1 anchovy fillet, chopped small
• 23 cup extra virgin olive oil
• salt, to taste
• fresh ground black pepper, to taste
• 2 hard-boiled eggs (mashed or sliced)
• 4 cups cooked pasta, drained and chilled
• 12 cup parmesan cheese, freshly shaved
• 4 cups romaine lettuce hearts
• 12 cup diced red onions or 12 cup diced walla walla onion
• 1 small cucumber, sliced
• 14 cup basil leaves, cut into ribbons
• 1 small red bell pepper, stemmed, seeded, deveined and diced
• 1 cup homemade crouton

1. Cook the hard boiled eggs and set aside to cool.
2. Once cooled, shell and mash (or slice).
3. Dressing: In a non-reactive bowl, combine the lemon juice, garlic, Dijon mustard, Worcestershire and hot pepper sauce.
4. Whisk until blended.
5. Stir in the anchovy paste or fillet.
6. Slowly whisk in the olive oil.
7. Salad: Place the cooked pasta in a mixing bowl and toss with a generous amount of the dressing.
8. Next add the parmesan, egg, onion, cucumber, basil leaves and bell pepper.
9. Cover mixing bowl and chill salad for at least 1 hour.
10. Before serving arrange the romaine lettuce leaves and croutons around the edges of a large platter.
11. Pile the chilled salad in the center.
12. Give the top of the salad a quick sprinkle of cracked black pepper.
13. Serve any remaining dressing on the side.

lemon juice, fresh garlic, mustard, worcestershire sauce, pepper, anchovy, extra virgin olive oil, salt, fresh ground black pepper, eggs, pasta, parmesan cheese, romaine lettuce hearts, red onions, cucumber, basil, red bell pepper, homemade crouton

Taken from www.food.com/recipe/caesars-third-cousins-pasta-salad-177540 (may not work)