Taste of Home
Romaine Caesar Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 8 servings.
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
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 shredded Parmesan cheese
-
1 cup Caesar salad croutons
Directions
-
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.
Nutrition Facts
1 cup: 238 calories, 20g fat (5g saturated fat), 64mg cholesterol, 617mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.
© 2024 RDA Enthusiast Brands, LLC