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Romaine Caesar Salad Recipe

Photo by: Taste of Home

After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup The Dalles, Oregon

This recipe is:

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8 Servings
Prep: 10 min. + chilling

Ingredients

2 hard-cooked eggs
1/4 cup lemon juice
2 tablespoons balsamic vinegar
1 anchovy fillet
1 tablespoon Dijon mustard
2 garlic cloves, peeled
1 teaspoon Worcestershire sauce
1 teaspoon pepper
3/4 teaspoon salt
1/2 cup Crisco® Extra Virgin Olive Oil
1 bunch romaine, torn
1 cup (4 ounces) shredded Parmesan cheese
1 cup Caesar salad croutons

Directions

Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.

Nutritional Analysis: 1 cup equals 238 calories, 20 g fat (5 g saturated fat), 64 mg cholesterol, 617 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.

Romaine Caesar Salad published in Taste of Home February/March 2004, p33

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