Instructions: For the Dressing: Combine the oil, vinegar, paprika, salt, Worcestershire sauce, dry mustard, garlic and pepper. Whisk vigorously and pour over the blue cheese. Mix thoroughly. (Makes 2 cups)

For the Salad: Remove the outside leaves from the romaine. Cut the hearts of romaine in quarters and flatten them until they sit level. Place each quarter on a serving plate. Slice the avocados and fan the slices over the romaine hearts. Next, top the avocados with 2 slices of hard-boiled egg, then 6 olive slices. Place the anchovy and pimento slices in layers across the ends of the romaine wedges. Top each with dressing.

This recipe yields 8 servings.

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