California Caesar Salad With Eggs

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

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!

anchovy, worcestershire sauce, red wine vinegar, fresh garlic, paprika, oregano, parmesan cheese, vegetable oil, salt, romaine lettuce, eggs, parmesan cheese, crouton, lemon juice, mozzarella cheese

Taken from www.food.com/recipe/california-caesar-salad-with-eggs-171357 (may not work)