This is a great salad for lunch or dinner, and perfect for the nights you don’t want to heat up the kitchen, or spend a lot of time fussing over food.
It was an entire, light and delicious supper for me, while my husband completed his meal by adding salmon.
CHOPPED EGG CAESAR SALAD
2 tablespoons lemon juice
2 1/2 tablespoons mayonnaise
1 garlic clove, minced
1/4 to 1/2 teaspoon Worcestershire
salt and freshly ground black pepper
4 tablespoons of olive oil
1/4 cup grated Parmesan cheese
4 slices of country bread, torn into pieces
2 tablespoons of olive oil
1 to 2 romaine lettuce hearts, chopped
2 to 3 hard boiled eggs, chopped
1/2 cup cherry or grape tomatoes, cut in half
1/4 cup shaved Parmesan cheese
Whisk lemon juice, mayonnaise, garlic, Worcestershire, salt and pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Heat a skillet over medium heat. Place bread pieces in medium bowl, drizzle with olive oil and toss to coat.
Add bread to a hot skillet, toast, turning the pieces as needed.
Place lettuce and egg in a large bowl, add dressing and toss to coat. Add bread pieces, tomatoes and cheese and toss again. Season to taste with salt and pepper.
Recipe adapted from USA Weekend, June 2011