Pumped-Up Caesar Salad

Name: Pumped-Up Caesar Salad
Prep time: 2 min
Cook time: 2 min
Total time: 2 min
Yield: 6
Cuisine: American
Ingredients: 2 teaspoons anchovy paste; 0 teaspoons freshly ground black pepper; 710 milliliters plain croutons; 59 milliliters thawed frozen egg product; 1 garlic clove, halved (finely minced if whisking dressing by hand); 2 extra larges hard-cooked extra-large eggs, peeled and finely chopped; 1 lemon, juiced; 79 milliliters extra-virgin olive oil; 1 Tbsp freshly grated Parmesan; 1 measure cups Parmesan curls loosely packed); 283 grams package hearts of romaine salad mix, washed and spun dry, or 9 to 10 cups broken romaine leaves; 1 teaspoon Worcestershire sauce

Pumped-Up Caesar Salad is a gluten free and pescatarian side dish. This recipe serves 6. One serving contains 263 calories, 7g of protein, and 18g of fat. Head to the store and pick up egg product, garlic clove, croutons, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 2 minutes.

Instructions

For the dressing, churn all ingredients in food processor or electric blender until smooth (or whisk in small bowl until creamy); set aside. For the salad, place romaine, croutons, and eggs in very large salad bowl, add dressing, and toss well.

Ingredients you will need

Croutons