Pumped-Up Caesar Salad

Total Time:
2 min
Prep:
2 min

Yield:
6 servings
Level:
Easy

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-size lemon, juiced
  • 1 tablespoon freshly grated Parmesan
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • For the salad:
  • 1 (10-ounce) package hearts of romaine salad mix, washed and 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.


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    Recipe courtesy of Sandra Lee