ROMAINE CAESAR SALAD

Romaine Caesar Salad image

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

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 hard-boiled large 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 shredded Parmesan cheese
1 cup Caesar salad croutons

Steps:

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., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.