- 12 cups torn romaine
- 3 medium tomatoes, cut into wedges
- 1 medium cucumber, halved and sliced
- 3 Eggland's Best Hard-Cooked Peeled 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
- 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
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