California Caesar Salad With Eggs Recipes

CALIFORNIA CAESAR SALAD

California Caesar Salad image

Provided by Aaron McCargo Jr.

Time 25m

Yield 4 servings

Number Of Ingredients 16

Ingredients

*1 egg yolk
1/2 lemon, juiced
1 tin anchovies
1 tablespoon chopped garlic
1/2 cup olive oil
1/2 cup canola oil
1 tablespoon Dijon mustard
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 bag romaine hearts, rinsed, patted dry and chopped (3 heads of hearts)
2 avocados, pitted, peeled and sliced
5 slices bacon, cooked crisp and crumbled
1/2 pound jumbo lump crabmeat
1 loaf focaccia bread, cubed
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat oven to 425 degrees F.
For the dressing:
In a food processor, add egg yolk, lemon juice, anchovies, and garlic. Pulse until there is an even consistency. With the machine running, slowly add olive and canola oil until emulsified. Add the mustard, salt and pepper and pulse to combine.
For the salad:
Combine all the salad ingredients and toss with dressing until evenly coated.
For the croutons:
Place cubed bread into a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss together. Place on a baking sheet and bake for 5 to 10 minutes or until brown and crispy.
Serve salad with croutons on top.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

CAESAR SALAD WITH HARD-COOKED EGGS

Caesar Salad with Hard-Cooked Eggs image

Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 20m

Number Of Ingredients 10

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

Steps:

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.
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.
In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

Nutrition Facts : Calories 801 g, Fat 30 g, Fiber 7 g, Protein 35 g

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