Chopped Egg Ceasar w/ Hash Brown Croutons

By Tufgrlz

Ingredients

• Ceasar Dressing:
• 2 T lemon juice
• 2 1/2 T mayo
• 1 medium garlic clove, minced to paste
• 1/4 tsp Worcestershire
• Salt and Pepper
• 5 T pure olive oil
• 1/4 cup finely grated Parmesan cheese
• Salad:
• 4 frozen hash brown patties, still frozen, cut into 1 inch squares
• 2 generous T olive oil
• 8 cups chopped lettuce from 3 Romaine hearts
• 3 hard boiled egges, chopped
• 1/4 cup coarsely grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Whish together lemon juice, mayo, garlic, Worcestershire, a pinch of salt and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.

Meanwhile, heat a 12 inch skillet over medium heat. Place frozen hash brown cubes in medium bowl. Drizzle with 2 T of olive oil; toss to coat. Add hash browns to hot skillet; toast, turning the cubes only once, until crip and golden brown, about 10 minutes. Turn off skillet and let hash browns stand untl ready to toss.

Please lettuce and eggs in a large boal; add dressing and toss to coat. Add hash browns; toss again. Add cheese; toss once more. Serve immediately, prinkling each salad wiwth a little more Parmesan cheese if you'd like.