Egg Caesar Salad

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Ingredients

Serves
8
-
+
Conversion
Metric
Imperial
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
Nutritional Facts
Amount Per Serving
321 Calories
Protein
10g
Fat
28.5g
Carbohydrate
7g

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).

Preparation: 25 minutes