Chopped Egg Caesar with Hash Brown Croutons - as seen in USA Weekend Magazine
Salad• 4 frozen hash brown patties, still frozen, cut into 1-inch squares
• 2 generous Tbs. olive oil
• 8 cups chopped lettuce from 3 large romaine hearts
• 3 hard-boiled eggs, chopped
• ¼ cup coarsely grated Parmesan cheese (preferably Parmigiano Reggiano)
Caesar Dressing
• 2 Tbs. lemon juice
• 2½ Tbs. mayonnaise
• 1 medium garlic clove, minced to paste
• ¼ tsp. Worcestershire
• Salt and ground black pepper
• 5 Tbs. pure olive oil
• ¼ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano)
Whisk lemon juice, mayonnaise, garlic, Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir in cheese and set aside.
Meanwhile, heat a 12-inch skillet over medium heat. Place frozen hash brown cubes in medium bowl. Drizzle with 2 tablespoons oil; toss to coat. Add hash browns to hot skillet; toast, turning the cubes only once, until crisp and golden brown, about 10 minutes. Turn off skillet and let hash browns stand until ready to toss.
Place lettuce and eggs in a large bowl; add dressing and toss to coat. Add hash browns; toss again. Add cheese; toss once more. Serve immediately, sprinkling each salad with a little more Parmesan cheese if you like.
YIELD: 4 servings
