Recipe courtesy of Jean Anderson
Pumped-Up Caesar Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 423
- Total Fat
- 29
- Saturated Fat
- 11
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 143
- Sodium
- 920
- Total: 2 min
- Prep: 2 min
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.