Romaine Hearts with a Lemony Caesar Dressing Recipe

Name: Romaine Hearts with a Lemony Caesar Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole egg; 2 anchovies; 1 garlic clove; 1 lemon, zested and juiced; 2 egg yolks; 1 cup extra-virgin olive oil; 2 tablespoons water; Salt and freshly ground pepper; 2 tablespoons freshly grated Parmigiano-Romano; 2 romaine hearts, chopped; 1/2 bunch watercress, trimmed and torn into pieces

Servings: persons

1 whole egg
2 anchovies
1 garlic clove
1 lemon, zested and juiced
2 egg yolks
1 cup extra-virgin olive oil
2 tablespoons water
Salt and freshly ground pepper
2 tablespoons freshly grated Parmigiano-Romano
2 romaine hearts, chopped
1/2 bunch watercress, trimmed and torn into pieces

1
Cook the egg in a pan of simmering water for 10 minutes.
2
Cool under cold running water and peel.
3
Meanwhile, combine the anchovies, garlic, lemon juice and zest, and egg yolks in the bowl of a food processor and process to blend.
4
Add the water and blend again.
5
Then, with the motor running, gradually pour in the oil through the feed tube and process to emulsify.
6
Scrape out into a salad bowl.
7
Stir in the cheese and season with salt and pepper.
8
Add the greens and toss to coat.
9
Taste, for seasoning, and grate the egg over the top.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole egg, 2 anchovies, 1 garlic clove, 1 lemon, zested and juiced, and more.

Yes, Romaine Hearts with a Lemony Caesar Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Romaine Hearts with a Lemony Caesar Dressing

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