Egg Caesar Salad

Serves: 8
Cooking Time: MINS
Total Calories: 321 CALS
Nutrients per serving:
- 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
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