California Caesar Salad With Eggs
photo by Engrossed
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 (2 ounce) can anchovy fillets, drained
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup red wine vinegar
- 3 teaspoons minced fresh garlic (or to taste)
- 2 teaspoons paprika
- 1⁄2 teaspoon dried oregano
- 1 tablespoon grated parmesan cheese
- 1⁄2 cup vegetable oil
- salt and pepper
- romaine lettuce, washed and chopped
- 3 eggs, hard-boiled, peeled and chopped
- 1⁄2 cup grated parmesan cheese (or to taste)
- crouton
- fresh lemon juice
- shredded mozzarella cheese (optional)
directions
- In a blender or a food processor combine all of the drained anchovy fillets with Worcestershire sauce, wine vinegar, garlic, paprika, dried oregano and 1 tablespoon Parmesan cheese; blend on high speed until combined.
- With the motor running add in the oil (if possible chill for a couple of hours before using) season with black pepper to taste.
- Place the romaine lettuce in a large bowl, then add in the chopped eggs with croutons and about 1/2 cup Parmesan cheese; toss to combine.
- Pour the prepared dressing over the with lemon juice to taste; toss well to combine and season with freshly lots gound black pepper.
- Sprinkle with grated mozzeralla cheese on top if desired.
- Delicious!
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