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Caesar Salad with Hard-Cooked Eggs

Caesar Salad with Hard-Cooked Eggs

Get cracking! Hard-cooked eggs, when made by the dozen and kept in the fridge, can become the basis for easy weeknight meals like this satisfying Caesar salad.

Everyday Food, March 2008 http://www.marthastewart.com/342085/caesar-salad-with-hard-cooked-eggs
5
Rated
100100(4)4
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Ingredients

    • 1/2 baguette, sliced 1/4 inch thick (about 20 slices)
    • 4 tablespoons olive oil
    • Coarse salt and ground pepper
    • 1/4 cup fresh lemon juice (from 2 lemons)
    • 2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
    • 2 tablespoons light mayonnaise
    • 2 anchovy fillets
    • 1 garlic clove
    • 8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
    • 2 heads romaine lettuce, cut into bite-size pieces

Directions

  1. Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
  2. In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
  3. In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

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