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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- 2 heads romaine lettuce, washed, dried, torn into bite size pieces
- 34 cup garlic-flavored olive oil
- 12 teaspoon salt
- 12 teaspoon fresh ground pepper
- 1 large lemon, halved
- 8 -10 drops Worcestershire sauce
- 2 eggs, boiled and chopped
- 14 cup parmesan cheese, freshly grated
- 1 cup crouton
Method
- Place romaine lettuce in large salad bowl.
- Pour about 1/2 cup garlic flavored olive oil over the romaine.
- Toss gently.
- Add salt and pepper and toss slightly.
- Squeeze lemon juice over salad and add the Worcestershire sauce.
- Add chopped eggs over salad and the remaining 1/4 cup olive oil and cheese and toss again until leaves are well coated.
- Add croutons last and toss slight.
- Note: Cooking time is for boiling the eggs.
