Deconstructed Caesar Salad - cooking recipe

Ingredients

12 romaine lettuce, heart leaves
12 oil packed anchovy fillets, drained
2 roughly chopped hard-boiled eggs
1/4 cup thinly sliced red onion
1/4 cup coarsely chopped lemon, segments
1 teaspoon thinly sliced garlic
2 tablespoons freshly grated parmesan cheese
1 tablespoon capers, rinsed
2 tablespoons sherry wine vinegar
1 tablespoon olive oil

Preparation

Place lettuce on a work surface with the natural curve facing up. Divide anchovies, eggs, onion, lemon segments, garlic, cheese and capers among leaves.
Drizzle with vinegar and oil. Place on platter and serve.