Egg & Walnut Caesar Salad with Parmesan Crisps & Creamy Dressing

[Sincerely-Food-Chef]

Ingredients

• 8 eggs
• 2 cloves garlic
• 1 lemon
• 3 oz Parmesan cheese
• 2 heads romaine lettuce
• 1 cup walnuts
• black pepper
• Dijon mustard
• extra virgin olive oil
• mayonnaise
• salt
• Worcestershire sauce

Instructions

1. Preheat the oven to 400°F.
2. 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.
   • 8 eggs
3. Coarsely grate 1 cup of Parmesan.
   • 2 oz Parmesan cheese
4. 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.
5. 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.
6. Finely grate ¼ cup of Parmesan.
   • 1 oz Parmesan cheese
7. Peel and mince the garlic.
   • 2 cloves garlic
8. 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.
   • juice of ½ lemon
   • 8 tbsp mayonnaise
   • 4 tbsp extra virgin olive oil
   • ½ tsp Dijon mustard
   • 1 tsp Worcestershire sauce
   • ¼ tsp salt
   • ¼ tsp black pepper
9. Roughly chop the walnuts and transfer to a small bowl.
   • 1 cup walnuts
10. Wash and dry the lettuce. Halve lengthwise, then chop crosswise into 1 inch strips.
    • 2 heads romaine lettuce
11. Peel and quarter the eggs. Gently peel the Parmesan crisps off of the parchment paper. Slice remaining ½ lemon into wedges.
12. To serve, arrange a bed of romaine on a plate, add eggs, walnuts, and Parmesan crisps. Drizzle with dressing and lemon juice and enjoy!