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Pumped-Up Caesar Salad

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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)

Details

Servings 6

Preparation

Step 1

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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