Romaine Caesar Salad

Name: Romaine Caesar Salad
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

13 ingredients

2 steps

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

Directions

1

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.