Pumped-Up Caesar Salad

Pumped-Up Caesar Salad
Pumped-Up Caesar Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • FOR THE DRESSING:

  • 1

    garlic clove halved (finely minced if whisking dressing by hand)

  • 2

    teaspoons anchovy paste

  • 1/3

    cup extra-virgin olive oil

  • 1/4

    cup thawed frozen egg product

  • 1

    medium lemon juiced

  • 1

    tablespoon freshly-grated Parmesan

  • 1

    teaspoon Worcestershire sauce

  • 1/4

    teaspoon freshly-ground black pepper

  • FOR THE SALAD:

  • 1

    package hearts of romaine salad mix - (10 oz) washed, spun dry (or 9 to 10 cups broken romaine leaves)

  • 3

    cups plain croutons

  • 2

    hard-cooked extra-large eggs peeled, and finely chopped

  • 2

    cups Parmesan curls (measure loosely packed)

Directions

For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside. For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well. Add cheese curls, toss lightly, and serve. This recipe yields 6 servings.

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