Caesar Salad with hard cooked eggs

By ClaudiaJan

Ingredients

• 1/2 baguette, sliced 1/4 inch thick (about 20 slices)
• 4 tablespoons olive oil
• Coarse salt and ground pepper
• 1/4 cup fresh lemon juice (from 2 lemons)
• 2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
• 2 tablespoons light mayonnaise
• 2 anchovy fillets
• 1 garlic clove
• 8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
• 2 heads romaine lettuce, cut into bite-size pieces

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.

In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.

In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.