Egg Caesar Salad

Ingredients

Caeser Dressing

1/4 cup (60 mL) lemon juice
2 tbsp (30 mL) parmesan cheese, fresh, finely grated
1 egg
2 tsp (10 mL) dijon mustard
2 tsp (10 mL) anchovy paste (or 2 anchovy fillets, mashed), optional
2 garlic cloves, minced (or 1/2 tsp (2 mL) powder
2/3 cup (150 mL) olive oil
10 cups (2.5 L) romaine lettuce, cut, torn and lightly packed
1 cup (250 mL) seasoned croutons
1/3 cup (75 mL) parmesan cheese
8 bacon slices, cooked crisp and crumbled
4 hard cooked eggs, quartered lengthwise

Directions

Beat first 6 ingredients in small bowl until well combined. Slowly add olive oil while beating constantly with whisk until well combined. Makes 1 1/2 cups (375 mL) dressing. Chill until ready to serve.

Put remaining 5 ingredients into large salad bowl. Toss, stir dressing with fork. Drizzle over salad. Toss and serve immediately. Makes 16 cups (4 L).

Makes: 8 servings

Preparation: 25 minutes

Nutrients per serving:

Calories: 321
Protein: 10 g
Carbohydrate: 7 g
Fat: 28.5 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.