Servings: 4 to 6
Prep Time: 15 min
Cook Time: 3 min
3/4 cup (3-ounces) grated Parmesan
1/2 cup extra-virgin olive oil
4 anchovy fillets, rinsed and patted dry, optional
2 tablespoons freshly squeezed lemon juice
2 cloves garlic
3 dashes hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
Freshly ground black pepper
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, peeled and quartered
1 cup cherry tomatoes, halved
Heat a nonstick skillet over medium-high heat and sprinkle the cheese, by the tablespoon, into the skillet. Cook until lacy and slightly set; about 1 minute. Flip and cook until crisp, about 2 minutes more. Transfer to a wire rack to cool.
Combine the olive oil, anchovies, lemon juice, garlic, hot sauce, mustard, salt, Worcestershire sauce, and pepper, to taste, in blender or food processor. Blend until smooth.
Put the lettuce, eggs, and tomatoes into a large serving bowl and crumble in the Parmesan crisps. Pour enough dressing on the salad to coat well, toss, and serve.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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