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
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
Instructions
1Slice 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.
2In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
