• 8servings
  • 10minutes
  • 238calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Chromium, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 hard-cooked eggs

  2. 1/4 cup lemon juice

  3. 2 tablespoons balsamic vinegar

  4. 1 anchovy fillet

  5. 1 tablespoon Dijon mustard

  6. 2 garlic cloves, peeled

  7. 1 teaspoon Worcestershire sauce

  8. 1 teaspoon pepper

  9. 3/4 teaspoon salt

  10. 1/2 cup olive oil

  11. 1 bunch romaine, torn

  12. 1 cup (4 ounces) shredded Parmesan cheese

  13. 1 cup Caesar salad croutons

Instructions Jump to Ingredients ↑

  1. Romaine Caesar Salad Recipe photo by Taste of Home 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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