Indulge in the classic Caesar salad recipe featuring crisp romaine lettuce, Parmesan cheese, croutons, and a zesty dressing. Discover the perfect blend of flavors and textures in this iconic dish.
Today, we’re diving into the classic flavors of a Caesar salad with a twist – we’re adding some protein-packed boiled eggs to take it up a notch. This dish has stood the test of time for good reason – it’s a harmonious blend of crunchy lettuce, tangy dressing, savory toppings, and now, creamy eggs, that hits all the right spots. Whether you’re whipping up a quick lunch or serving it as a side at dinner, this Caesar salad with eggs is a crowd-pleaser that never disappoints.
On the nutrition side this Caesar salad offers a balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. Here’s a breakdown of its key nutritional factors:
Leafy greens: The salad typically includes romaine lettuce, which is low in calories and rich in vitamins A, C, and K, as well as folate and fiber.
Protein: Traditional Caesar salads are often served with a protein-rich side like grilled or roasted chicken breast or anchovies, which provide essential amino acids for muscle repair and growth.
Healthy fats: The salad dressing, made with olive oil and Parmesan cheese, contributes heart-healthy monounsaturated fats and omega-3 fatty acids.
Carbohydrates: Croutons, often made from whole-grain bread, add carbohydrates for energy and fiber for digestive health.
Vitamins and minerals: In addition to vitamins A, C, and K, Caesar salads may contain calcium, iron, potassium, and magnesium from ingredients like Parmesan cheese and anchovies.
Servings
Serves 4
Prep time
15 Minutes
Cooking time
10 Minutes
Total time
25 Minutes
Ingredients
1 head of romaine lettuce, chopped
1/2 cup croutons
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
2 anchovy fillets, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
Salt and pepper to taste
4 boiled eggs, peeled and halved
Diced chicken breast (optional)
Directions
- In a large salad bowl, toss together the chopped romaine lettuce and croutons.
- In a small skillet, heat the olive oil over medium heat. Add the minced garlic and anchovy fillets, and cook for 1-2 minutes until fragrant.
- In a separate bowl, whisk together the Dijon mustard, Worcestershire sauce, mayonnaise, and lemon juice until well combined. Season with salt andpepper to taste.
- Pour the dressing over the lettuce and croutons, and toss until evenly coated.
- Sprinkle the grated Parmesan cheese over the salad and give it one final toss.
- Arrange the boiled egg halves on top of the salad.
- Serve immediately and enjoy the classic flavors of this Caesar salad with eggs!