Ingredients

2 hard-cooked eggs
1/4 cup lemon juice
2 tablespoons balsamic vinegar
1 anchovy filet
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 head romaine, torn
1 cup shredded Parmesan cheese
1 cup Caesar salad croutons

Procedure

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.