Romaine Caesar Salad

SUBMITTED BY: Marie Hattrup

"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 The Dalles, Oregon"

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (2)

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.

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REVIEWS

Reviewed on Apr. 25, 2008 by JMILLER828

Made it Valentine's Day dinner. I loved it, but husband wasn't too fond of actually using anchovies. I thought it was wonderful!

0 users found this review helpful

Reviewed on Jan. 4, 2008 by YummyMummy31

This was a very easy recipe to follow. I wouldn't change a thing, really yummy! I cut it down in size by half, because there were only 2 of us eating, and I'd suggest using a hand blender, not a full size one to mix the ingredients, they don't mix well enough in a full size blender. I found this out and had to do twice the clean up!

0 users found this review helpful

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