Colorful Caesar Salad

Name: Colorful Caesar Salad
Ingredients: 12 cups torn romaine; 3 medium tomatoes, cut into wedges; 1 medium cucumber, halved and sliced; 3 hard-boiled large eggs; 6 anchovy fillets; 1/4 cup red wine vinegar; 2 tablespoons lemon juice; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 4 garlic cloves, minced; 1 teaspoon sugar; 1/2 teaspoon pepper; 3/4 cup olive oil; 1-1/2 cups Caesar salad croutons; 3/4 cup shredded Parmesan cheese

15 ingredients

3 steps

Ingredients

12 cups torn romaine
3 medium tomatoes, cut into wedges
1 medium cucumber, halved and sliced
3 hard-boiled large eggs
6 anchovy fillets
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon pepper
3/4 cup olive oil
1-1/2 cups Caesar salad croutons
3/4 cup shredded Parmesan cheese

Directions

1

In a large salad bowl, combine the romaine, tomatoes and cucumber. Slice eggs in half; remove yolks. (Refrigerate whites for another use.)
2

In a blender, combine the anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, garlic, sugar, pepper and egg yolks; cover and process until smooth. While processing, gradually add oil in a steady stream.
3

Drizzle desired amount of dressing over salad and toss to coat. Sprinkle with croutons and cheese. Refrigerate any leftover dressing for up to 3 days.