This salad--with a dressing that's even livelier than the traditional Caesar--has been popular in Patti Garrity's family for more than 35 years. The recipe makes about 1 cup dressing, enough for this and several additional salads. Chill extra dressing airtight up to 2 weeks.
1 can (2 oz.) anchovy fillets in oil, drained
1/4 cup Worcestershire
1/4 cup red wine vinegar
2 teaspoons chopped garlic
2 teaspoons paprika
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup salad oil
3 quarts rinsed and crisped romaine lettuce leaves
2 hard-cooked large eggs
2 cups purchased croutons
1/3 cup shredded parmesan cheese
How to Make It
In a blender or food processor, combine anchovy fillets, Worcestershire, vinegar, garlic, paprika, dried oregano, and pepper. Whirl until smoothly puréed, scraping container sides as needed. With motor running at high speed, pour in the oil.
Break romaine leaves into bite-size pieces and put in a wide bowl. Shell eggs, and shred or finely chop and add to lettuce along with croutons and parmesan cheese. Add anchovy dressing (about 6 tablespoons) and lemon juice to taste, and mix well.
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