Best Caesar Salad With Hard Cooked Eggs Recipes

CALIFORNIA SALAD WITH HARD-BOILED EGGS

Steps:

• Put the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and gently simmer 10 minutes. Drain and rinse under cold water until cool; set aside.
• Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chickpeas and season with salt and pepper. Cook, stirring, until the chickpeas are lightly browned, about 3 minutes. Add the pepitas and cook, stirring, until lightly toasted, about 2 minutes; let cool.
• Make the dressing: Whisk the yogurt, 2 tablespoons water, the vinegar, chives and the remaining 1 tablespoon olive oil in a small bowl; season with salt and pepper.
• Peel and roughly chop the hard-boiled eggs. Toss the greens, sprouts and radishes in a large bowl; season with salt and pepper. Top each serving of salad with the chickpeas and pepitas, eggs and sliced avocado. Drizzle with the dressing and top with more chives.

CAESAR SALAD WITH HARD-COOKED EGGS

Steps:

• 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.

BACON AND EGG CAESAR WEDGE SALAD

Steps:

• For the wedge salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Lay the bacon on the prepared baking sheet and bake until crisp, 12 to 15 minutes. Drain on paper towels.
• Meanwhile, place 2 of the lettuce wedges on each of 4 serving plates, cover with damp paper towels and refrigerate while you prepare the remaining ingredients.
• For the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and Parmesan in a small food processor. Pulse about 3 to 4 times until all items are well combined. Add the oil and process until smooth and emulsified. Season generously with salt and pepper.
• Drizzle the wedge salads with the dressing, then top with the bacon and grape tomatoes.
• Halve the eggs and remove the yolks. Press 1/2 a yolk through a sieve over each salad. Repeat with the egg whites. Sprinkle with the parsley and shave the Parmesan over the top with a vegetable peeler.

THE LAST CAESAR SALAD RECIPE YOU'LL EVER NEED

Steps:

• Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.

CALIFORNIA CAESAR SALAD WITH EGGS

Steps:

• In a blender or a food processor combine all of the drained anchovy fillets with Worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon Parmesan cheese; blend on high speed until combined.
• With the motor running add in the oil (if possible chill for a couple of hours before using) season with black pepper to taste.
• Place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup Parmesan cheese; toss to combine.
• Pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
• Sprinkle with grated mozzeralla cheese on top if desired.
• Delicious!