Caesar Salad

Salad

• 18 oz water
• 4 large eggs
• 7 oz bread, cubed (½ in.)
• 3 tbsp extra virgin olive oil
• 20 oz romaine lettuce, cut into strips

Dressing

• 8 ½ oz light olive oil, divided
• 5 ½ oz Parmesan cheese, cut into pieces
• 3 garlic cloves
• 2 oz anchovy fillet, in oil, drained
• 2 tsp mustard
• 3 tbsp lime juice
• 1 tbsp Worcestershire sauce
• ¼ tsp freshly ground pepper
• ¼ tsp salt
• 2 ½ oz water