Name: Caesar Salad with Tomatoes & Creamy Dijon Deviled Eggs
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 anchovy fillets, packed in oil; 12 eggs; 3 cloves garlic; 1 ½ lemons; 85 g Parmesan cheese; 3 heads romaine lettuce; 3 tomatoes; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; paprika; salt; Worcestershire sauce

Caesar Salad with Tomatoes & Creamy Dijon Deviled Eggs Caesar Salad with Tomatoes & Creamy Dijon Deviled Eggs — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 anchovy fillets, packed in oil

12 eggs

3 cloves garlic

1 ½ lemons

85 g Parmesan cheese

3 heads romaine lettuce

3 tomatoes

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

paprika

salt

Worcestershire sauce

Instructions

Place eggs in a large pot, cover with water and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

Meanwhile, wash and dry the fresh produce.

Grate Parmesan into a large bowl.

Peel and mince garlic; add to bowl with the Parmesan.

Mince anchovy fillets and add to the bowl.

Juice lemons into the bowl; add mayo, oil, Worcestershire, salt, and pepper. Whisk to combine the dressing.

Medium dice tomatoes and add to the bowl with the dressing; set aside.

When the eggs are cool enough to handle, peel and halve.

Scoop out the yolks and add to a medium bowl along with mayo, Dijon, salt, and pepper. Using a fork, mash to combine, creating a smooth paste.

Spoon the yolk mixture back into the eggs and sprinkle with paprika.

Chop or tear romaine leaves into bite-sized pieces, add to the bowl with the dressing, and toss to combine the salad.

To serve, divide salad and eggs between plates. Enjoy!

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