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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada Ingredients:
2 hard-cooked eggs |
1/4 cup lemon juice |
2 tablespoons balsamic vinegar |
1 anchovy fillet |
1 tablespoon dijon mustard |
2 garlic cloves, peeled |
1 teaspoon worcestershire sauce |
1 teaspoon pepper |
3/4 teaspoon salt |
1/2 cup olive oil |
1 bunch romaine, torn |
1 cup (4 ounces) shredded parmesan cheese |
1 cup caesar salad croutons |
Directions:
1. Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour.
2. In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately. Yield: 8 servings.
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