Caesar Salad With Chopped Eggs & Hash Brown Croutons
Serves: 4
For the 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 pure olive oil
  • ¼ cup finely grated Parmesan cheese (preferably Parmigiano Reggiano),
For the Salad:
  • 4 frozen hash brown patties, still frozen, cut into 1-inch squares (see below)
  • 1 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)
  1. 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.
  2. 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.
  3. 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.
The hash browns get crisper if you cut them into squares before cooking them, but cutting the frozen patties requires a little muscle and turning them in the skillet requires patience and a good set of spring-action tongs. If you want to keep it simple, just heat the oil (you’ll need 2 tablespoons instead of 1) in the skillet and fry the whole patties, cutting them into squares once they’ve crisped up.

Use a microplane, if you’ve got one, for grating the cheese that gets stirred into the dressing. Switch to a coarse grater or even a vegetable peeler for the cheese that’s sprinkled over the finished salad.
Recipe by Three Many Cooks at