0 recipes from contoocook and beyond


2 hard cooked eggs
l/4 lemon juice
2 tblsp. balsamic or red wine vinegar
l anchovy fillet
l tbsps. dijon mustard
2 garlic cloves peeled
l tsp. worcestershire sauce
l tsp. pepper
3/4 tsp. salt
l/2 cup olive oil
l bunch romaine, torn
l cup shredded parmesan cheese
l cup caesar salad croutons
slice eggs in half; remove yolks. refrigerate whites for another use. in a blender or food processor combine lemon juice, vinegar, anchovy, mustard, garlic, worcestershire sauce, pepper, salt and egg holks; cover and process until blended. While processing gradually add oil in a steady stream. Cover and refrigerate for l hour. In salad bowl combine romaine, parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
Serves 8 Taste of Home magazine

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