8 Servings Prep: 10 min. + chilling
Ingredients
2 hard-cooked 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 (4 ounces) shredded Parmesan cheese
1 cup Caesar salad croutons
Directions
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. Yield: 8 servings.
Nutritional Analysis: 1 cup equals 238 calories, 20 g fat (5 g saturated fat), 64 mg cholesterol, 617 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.
coffee break :)
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