Name: Egg & Walnut Caesar Salad with Parmesan Crisps & Creamy Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 12 eggs; 3 cloves garlic; 1 ½ lemons; 126 g Parmesan cheese; 3 heads romaine lettuce; 1 ½ cups walnuts; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; salt; Worcestershire sauce

Egg & Walnut Caesar Salad with Parmesan Crisps & Creamy DressingEgg & Walnut Caesar Salad with Parmesan Crisps & Creamy Dressing — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

12 eggs

3 cloves garlic

1 ½ lemons

126 g Parmesan cheese

3 heads romaine lettuce

1 ½ cups walnuts

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

salt

Worcestershire sauce

Instructions

Preheat the oven to 200°C (400°F).

Place the eggs in a medium saucepan, cover with water, and bring to a full, rolling boil. Once boiling, remove the pan from the heat, cover, and let sit for 10 minutes. Drain and cover with cold water or ice to cool.

Coarsely grate 1 ½ cup of Parmesan.

Line a baking sheet with parchment paper. Measure out 1 tbsp of the grated Parmesan and place in a pile on the sheet. Repeat with remaining cheese.

Place in the oven and bake until lightly browned, 5-7 minutes. Once done, remove from the oven and let them sit for a couple of minutes.

Finely grate ⅓ cup of Parmesan.

Peel and mince the garlic.

In a small bowl, prepare the dressing by whisking together the grated Parmesan, minced garlic, lemon juice, mayo, olive oil, Dijon, Worcestershire, salt, and pepper. Set aside.

Roughly chop the walnuts and transfer to a small bowl.

Wash and dry the lettuce. Halve lengthwise, then chop crosswise into 2 ½ cm strips.

Peel and quarter the eggs. Gently peel the Parmesan crisps off of the parchment paper. Slice remaining lemon into wedges.

To serve, arrange a bed of romaine on a plate, add eggs, walnuts, and Parmesan crisps. Drizzle with dressing and lemon juice and enjoy!

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