->Caesar 34 <-

Servings: 6

4 anchovy fillets, chopped

1 teaspoon Worcestershire sauce

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/2 teaspoon sugar

1 clove garlic, minced

1/4 teaspoon cayenne pepper

2 to 3 large heads romaine lettuce about 2 cups garlic croutons

2 tablespoons capers

2 eggs

1/2 cup parmesan cheese

1/2 teaspoon paprika

salt and black pepper to taste

sweet purple onion, thinly sliced

Put two anchovies, Worcestershire sauce, vinegar, oil, sugar, garlic

and cayenne into a large salad bowl. Use a pestle or the back of

bottom of a spoon to mash into a paste.

Tear crisp lettuce leaves into bite-sized pieces. Add to bowl; toss

gently to coat evenly, with paste.

Add croutons, remaining two anchovies, and capers; toss gently. Put

eggs into boiling water for 1 minute; plunge immediately into ice

water to stop cooking process. Crack eggs into salad and toss

lightly. Add cheese, paprika, salt and pepper; toss. Add a few onion

rings, if desired.