Romaine Hearts Caesar Salad Recipe 435

ROMAINE CAESAR SALAD

Romaine Caesar Salad image

After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 hard-boiled large eggs
1/4 cup lemon juice
2 tablespoons balsamic vinegar
1 anchovy fillet
1 tablespoon Dijon mustard
2 garlic cloves, peeled
1 teaspoon Worcestershire sauce
1 teaspoon pepper
3/4 teaspoon salt
1/2 cup olive oil
1 bunch romaine, torn
1 cup shredded Parmesan cheese
1 cup Caesar salad croutons

Steps:

Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

CAESAR SALAD

Caesar Salad image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield 1 serving

Number Of Ingredients 7

Ingredients

2 ounces bacon, diced
2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan

Steps:

Preheat the oven to 350 degrees F.
Lay out the bacon on a small pan and bake until crispy, about 15 minutes.
Toss the sourdough cubes with the grapeseed oil and some salt and pepper. Transfer to a baking sheet; bake until crispy, 5 to 10 minutes.
Split the romaine heart and remove the core. Wash, dry and lay on a plate. Season with salt and pepper.
Pour the dressing over the romaine wedges. Top with the crispy bacon, Parmesan and a few croutons.

ROMAINE HEARTS CAESAR SALAD RECIPE - (4.3/5)

Romaine Hearts Caesar Salad Recipe - (4.3/5) image

Provided by beach cook

Number Of Ingredients 7

Ingredients

1 head chilled Romaine heart lettuce, washed and trimmed each end, sliced in half lengthwise
1 tablespoon fresh lemon juice
Parmesan cheese shaved
Panko coarse bread crumbs, or seasoned croutons crushed
Ken's Steakhouse Creamy Caesar Dressing
Salt and pepper, to taste
Optional: Anchovies or Sardines Drained

Steps:

Place each heart of lettuce on salad plate. Top with a drizzle of dressing, shaved Parmesan cheese and a sprinkling of bread crumbs. Serve while chilled.

ROMAINE HEARTS WITH A LEMONY CAESAR DRESSING

Romaine Hearts with a Lemony Caesar Dressing image

Provided by Tyler Florence

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 whole egg
2 anchovies
1 garlic clove
1 lemon, zested and juiced
2 egg yolks
1 cup extra-virgin olive oil
2 tablespoons water
Salt and freshly ground pepper
2 tablespoons freshly grated Parmigiano-Romano
2 romaine hearts, chopped
1/2 bunch watercress, trimmed and torn into pieces

Steps:

Cook the egg in a pan of simmering water for 10 minutes. Cool under cold running water and peel.
Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend. Add the water and blend again. Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify. Scrape out into a salad bowl. Stir in the cheese and season with salt and pepper. Add the greens and toss to coat. Taste, for seasoning, and grate the egg over the top.

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