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Romaine Caesar Salad

 Romaine Caesar Salad
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 Sparks, Nevada
8 ServingsPrep: 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 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.

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Romaine Caesar Salad (continued)

Nutritional Facts: 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.