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Green: Pumped-Up Caesar Salad




Source of Recipe


Jean Anderson


List of Ingredients




For the dressing:
1 garlic clove, halved (finely minced if whisking dressing by hand)
2 teaspoons anchovy paste
1/3 cup extra-virgin olive oil
1/4 cup thawed frozen egg product
1 medium-size lemon, juiced
1 tablespoon freshly grated Parmesan
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
For the salad:
1 (10-ounce) package hearts of romaine salad mix, washed and spun dry, or 9 to 10 cups broken romaine leaves
3 cups plain croutons
2 hard-cooked extra-large eggs, peeled and finely chopped
2 cups Parmesan curls (measure loosely packed)



Recipe



For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside.


For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well. Add cheese curls, toss lightly, and serve.