Ingredients

2 hard-boiled large eggs

1/4 cup lemon juice

2 tablespoons balsamic vinegar

1 anchovy fillet

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 bunch romaine, torn

1 cup shredded Parmesan cheese

1 cup Caesar salad croutons

Directions

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.

In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.