Colorful Caesar Salad Recipe

Colorful Caesar Salad Recipe photo by Taste of Home

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We guarantee you'll enjoy our Test Kitchen's take on this classic salad. The dressing can be prepared up to 3 days in advance.

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Colorful Caesar Salad Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

25 25

Ingredients

12 cups torn romaine
3 medium tomatoes, cut into wedges
1 medium cucumber, halved and sliced
3 hard-cooked eggs
6 anchovy fillets
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
3/4 cup olive oil
1-1/2 cups Caesar salad croutons
3/4 cup shredded Parmesan cheese

Directions

In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days. Yield: 12 servings.

Nutritional Facts 1 cup equals 215 calories, 18 g fat (3 g saturated fat), 59 mg cholesterol, 321 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Colorful Caesar Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p105

Anchovies/Anchovy Paste

A fish related to the herring usually purchased canned in oil or packed in salt. Anchovy paste is made from cured anchovies ground into a paste; usually purchased in a tube and found in the canned seafood section.