Pumped-Up Caesar Salad (Sara Moulton) |
|
 |
Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 6 |
|
Ingredients:
1 garlic clove, halved (finely minced if whisking dressing by hand) |
2 teaspoons anchovy paste |
1/3 cup extra-virgin olive oil |
1/4 cup thawed frozen egg product |
1 medium-size lemon, juiced |
1 tablespoon freshly grated parmesan |
1 teaspoon worcestershire sauce |
1/4 teaspoon freshly ground black pepper |
1 (10-ounce) package hearts of romaine salad mix, washed and spun dry, or 9 to 10 cups broken romaine leaves |
3 cups plain croutons |
2 hard-cooked extra-large eggs, peeled and finely chopped |
2 cups parmesan curls (measure loosely packed) |
Directions:
1. For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside.
2. For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well. Add cheese curls, toss lightly, and serve.
|
|