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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"

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

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

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.