California Caesar Salad Recipe – Sunset Magazine

Ingredients

• 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
• Lemon juice