Back to Colorful Caesar Salad

Print Options


Card Sizes

Colorful Caesar Salad Recipe

Colorful Caesar Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings


  • 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


  • 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.

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.

Reviews for Colorful Caesar Salad

Sort By :
Reviewed Apr. 14, 2011

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

Reviewed Mar. 8, 2011

"This salad is so yummy!

~ Theresa"

Loading Image