Breck's Caesar Salad Recipe

• 2 heads Romaine lettuce
• 1 can anchovies
• Juice of 1/2 lemon
• 2 cloves garlic, chopped
• 1 c. extra virgin olive oil
• 3 tbsp. Worcestershire sauce
• Dash Tabasco
• 2 tbsp. vinegar
• 2 Large eggs, coddled (at last minute)
• 1 c. croutons
• 1 c. Parmesan cheese

1. Mix oil, anchovies, garlic, lemon, Worcestershire sauce, Tabasco, vinegar and let sit 1 hour.
2. Clean lettuce, top with cheese and croutons.
3. Add in coddled Large eggs and dressing; toss.
4. Serve immediately.
5. For those who do not like too much dressing, use 1/2 c. extra virgin olive oil.
6. Serves 6 to 8.

anchovies, lemon, garlic, extra virgin olive oil, worcestershire sauce, tabasco, vinegar, eggs, croutons, parmesan cheese

Taken from cookeatshare.com/recipes/breck-s-caesar-salad-50035 (may not work)