Originally posted September 15, 2011

Caesar Salad With Hard-Cooked Eggs

Caesar Salad With Hard-Cooked Eggs by belinda


  • * 1/2 baguette, sliced 1/4 inch thick (about 20 slices)
  • * 4 tablespoons olive oil
  • * Coarse salt and ground pepper
  • * 1/4 cup fresh lemon juice (from 2 lemons)
  • * 2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
  • * 2 tablespoons light mayonnaise
  • * 2 anchovy fillets
  • * 1 garlic clove
  • * 8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
  • * 2 heads romaine lettuce, cut into bite-size pieces
4 servings


1. 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.

2. 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.

3. In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

20 minutes


  • commented over 12 years ago

    I think the dressing's good but I didn't have anchovies on hand so I substituted with an anchovy paste. I bet it's awesome with actual anchovies!

  • commented over 12 years ago

    How's the dressing? That seems key to this recipe, and I'm looking for a good Caesar dressing.

Adapted from

Martha Stewart
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