Romaine Caesar Salad Recipe

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Romaine Caesar Salad Recipe
Romaine Caesar Salad Recipe photo by Taste of Home
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Romaine Caesar Salad Recipe

Read Reviews
4 3 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 2 hard-boiled large 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.
Originally published as Romaine Caesar Salad in Taste of Home February/March 2004, p33

Nutritional Facts

1 cup: 238 calories, 20g fat (5g saturated fat), 64mg cholesterol, 617mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 2 hard-boiled large 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
  1. 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.
  2. In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Romaine Caesar Salad in Taste of Home February/March 2004, p33

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Reviews forRomaine Caesar Salad

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pajamaangel User ID: 1603339 106946
Reviewed Mar. 4, 2014

"A good ol' regular caesar salad. Didn't have the anchovy, so I'm sure I missed out on a lot of flavor."

MY REVIEW
lurky27 User ID: 1251896 131363
Reviewed Jan. 27, 2011

"We make this salad anytime we have a fancy Italian dinner. I've never used an anchovy fillet. It's delicious!

~ Theresa"

MY REVIEW
neheraj User ID: 3450686 144752
Reviewed Mar. 7, 2010

"Loved the salad and the dressing was a hit with my husband. the dressing was something that might have needed more salt and pepper to my liking!"

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