Recipes

[IamMrsG]

I admit that when we first read this recipe, both my husband and I said, "Ew." Then I tried it -- what a nice surprise! We both like this dish, especially when you've had a full day and need to get something on the table fast. "Try it, you'll like it!"

Chopped Egg Caesar with Hash Brown Croutons

Salad:

4 frozen hash brown patties, still frozen, cut into 1-inch squares (the most difficult part of this recipe)

2 generous Tablespoons 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 Tablespoons lemon juice

2½ Tablespoons mayonnaise

1 medium garlic clove, minced-to-paste

¼ teaspoon Worcestershire

Salt and ground black pepper

5 Tablespoons 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.

My notes: For two large servings, I added 1 more each egg and hash brown pattie, but used 2 heads of Romaine.

Serve with: warm Italian bread and chilled chardonnay