Hard-cooked eggs can become the basis for easy weeknight meals like this satisfying caesar salad.
Ingredients
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½ baguette, sliced ¼ inch thick (about 20 slices)
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4 tablespoons olive oil
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Coarse salt and ground pepper
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¼ cup fresh lemon juice (from 2 lemons)
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2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
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2 tablespoons light mayonnaise
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2 anchovy fillets
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1 garlic clove
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8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
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2 heads romaine lettuce, cut into bite-size pieces
Directions
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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.
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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.
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In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.