Step 1Combine 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.
Step 1Remove 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.