CAESAR SALAD WITH HARD-COOKED EGGS

Caesar Salad with Hard-Cooked Eggs image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 10

1/2 baguette, sliced 1/4 inch thick (about 20 slices)
4 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
2 tablespoons light mayonnaise
2 anchovy fillets
1 garlic clove
8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
2 heads romaine lettuce, cut into bite-size pieces

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.

Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g