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California Caesar Salad With Eggs

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Ingredients

Adjust Servings:
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)

Nutritional information

268.9
Calories
218 g
Calories From Fat
24.3 g
Total Fat
4.9 g
Saturated Fat
121.8 mg
Cholesterol
634.6 mg
Sodium
3.7 g
Carbs
0.3 g
Dietary Fiber
1.5 g
Sugars
9.6 g
Protein
91g
Serving Size

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California Caesar Salad With Eggs

Features:
    Cuisine:

    If you are not an anchovy lover then this is not for you, this recipe requires a whole can of anchovies! The dressing is best if prepared hours or up to a day in advance, you will have enough dressing to make about three salads, but the dressing will keep well if covered tightly in the refrigerator for up to 10 days. Also see my recipe#116849 To make this salad into a main meal add in some cooked chicken strips or cooked ham strips.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    California Caesar Salad With Eggs, If you are not an anchovy lover then this is not for you, this recipe requires a whole can of anchovies! The dressing is best if prepared hours or up to a day in advance, you will have enough dressing to make about three salads, but the dressing will keep well if covered tightly in the refrigerator for up to 10 days Also see my recipe#116849 To make this salad into a main meal add in some cooked chicken strips or cooked ham strips , Very nice tangy and anchovyish salad Of course I realize now coming back to the recipe that I think I added 2 cans of anchovies! Oops but it is still a wonderful salad because I love anchovies I made the dressing a few days ahead Thanks for another great recipe Kittencal! Made for Zaar Tag


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    Steps

    1
    Done

    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.

    2
    Done

    With the Motor Running Add in the Oil (if Possible Chill For a Couple of Hours Before Using) Season With Black Pepper to Taste.

    3
    Done

    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.

    4
    Done

    Pour the Prepared Dressing Over the With Lemon Juice to Taste; Toss Well to Combine and Season With Freshly Lots Gound Black Pepper.

    5
    Done

    Sprinkle With Grated Mozzeralla Cheese on Top If Desired.

    6
    Done

    Delicious!

    Avatar Of Luke Lopez

    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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