Pumped-Up Caesar Salad
By á-174942
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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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