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Romaine Caesar Salad

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Total Time
Prep: 10 min. + chilling

By Taste Of Home Editorial Team

Recipe by Marie Hattrup, Sonoma, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 01, 2022

After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada

Test Kitchen Approved

Romaine Caesar Salad

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Yield: 8 servings
Prep: 10 min
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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
Text Ingredients

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.

Nutrition Facts

1 cup: 238 calories, 20g fat (5g saturated fat), 64mg cholesterol, 617mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.
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