 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
We guarantee you'll enjoy our Test Kitchen's take on this classic salad. The dressing can be prepared up to 3 days in advance. Ingredients:
12 cups torn romaine |
3 medium tomatoes, cut into wedges |
1 medium cucumber, halved and sliced |
3 hard-cooked 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. Yield: 12 servings.
|
|