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Colorful Caesar Salad

Colorful Caesar Salad
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.
12 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

2 of 2

Colorful Caesar Salad (continued)

Directions (continued)

  • Sprinkle with croutons and cheese. Refrigerate any leftover dressing
  • for up to 3 days. Yield: 12 servings.
Nutrition 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.
© Taste of Home 2013