Colorful Caesar Salad Recipe

5 2 2
Colorful Caesar Salad Recipe
Colorful Caesar Salad Recipe photo by Taste of Home
Publisher Photo

Colorful Caesar Salad Recipe

Read Reviews
5 2 2
Publisher Photo
We guarantee you'll enjoy our take on this classic salad. The dressing can be prepared up to 3 days in advance. &mash;Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 12 cups torn romaine
  • 3 medium tomatoes, cut into wedges
  • 1 medium cucumber, halved and sliced
  • 3 hard-boiled large 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.
Originally published as Colorful Caesar Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p105

Nutritional Facts

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

  • 12 cups torn romaine
  • 3 medium tomatoes, cut into wedges
  • 1 medium cucumber, halved and sliced
  • 3 hard-boiled large 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
  1. In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
  2. 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.
  3. 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.
Originally published as Colorful Caesar Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p105

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Barbara194024 User ID: 3627559 142442
Reviewed Apr. 14, 2011

"Everytime I make this salad, someone asks for the recipe."

MY REVIEW
lurky27 User ID: 1251896 64598
Reviewed Mar. 8, 2011

"This salad is so yummy!

~ Theresa"

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