Busters Recipes

Romaine Caesar Salad

2 hard-cooked 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 -- (4 ounces)
1 cup Caesar salad croutons

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.