Best 4 Caesar Salad With Hard Cooked Eggs Recipes

CAESAR SALAD WITH HARD-COOKED EGGS

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.

CAESAR STUFFED EGGS

Steps:

• Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
• Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

COOKED CAESAR SALAD DRESSING

Steps:

• Place all ingredients except for cheese in the work bowl of a food processor or blender.
• Process or blend until smooth Transfer mixture to a small saucepan and cook over very low heat until thickened--about 10 minutes.
• Do not boil.
• Transfer to a bowl--Cover surface with plastic wrap and chill for at least 2 hours.
• Toss chilled dressing and cheese with salad.

BACON AND EGG CAESAR WEDGE SALAD

Steps:

• For the wedge salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Lay the bacon on the prepared baking sheet and bake until crisp, 12 to 15 minutes. Drain on paper towels.
• Meanwhile, place 2 of the lettuce wedges on each of 4 serving plates, cover with damp paper towels and refrigerate while you prepare the remaining ingredients.
• For the dressing: Combine the egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic and Parmesan in a small food processor. Pulse about 3 to 4 times until all items are well combined. Add the oil and process until smooth and emulsified. Season generously with salt and pepper.
• Drizzle the wedge salads with the dressing, then top with the bacon and grape tomatoes.
• Halve the eggs and remove the yolks. Press 1/2 a yolk through a sieve over each salad. Repeat with the egg whites. Sprinkle with the parsley and shave the Parmesan over the top with a vegetable peeler.