Romaine Caesar Salad Recipe

Romaine Caesar Salad Recipe

  • 2 hard-cooked eggs
  • 1/4 cup lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 anchovy filet
  • 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 head romaine, torn
  • 1 cup 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.
Recipe of the Day|