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Romaine Caesar Salad

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"

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 232 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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... MORE

 
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