Colorful Caesar Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.
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
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
-
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.
Nutrition Facts
1 cup: 215 calories, 18g fat (3g saturated fat), 59mg cholesterol, 321mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 6g protein.
© 2024 RDA Enthusiast Brands, LLC