Caesar Egg Salad with Oka & Grilled Greens
Prep Time
Serves
Cooking Mode
½ cup chopped fresh parsley
⅓ cup Sensations by Compliments Classic Golden Caesar Vinaigrette
¼ cup pecans, chopped
1 tbsp capers, chopped
¼ tsp pepper
4 hard-boiled eggs, peeled and diced
½ lb asparagus, trimmed
1 heart Romaine lettuce, quartered
1 head radicchio, quartered
2 oz Oka cheese, diced
½ cup chopped fresh parsley
⅓ cup Sensations by Compliments Classic Golden Caesar Vinaigrette
¼ cup pecans, chopped
1 tbsp capers, chopped
¼ tsp pepper
4 hard-boiled eggs, peeled and diced
½ lb asparagus, trimmed
1 heart Romaine lettuce, quartered
1 head radicchio, quartered
2 oz Oka cheese, diced
Directions
1Preheat grill to medium-high. In a bowl, whisk together parsley, vinaigrette, pecans, capers and pepper. Add eggs to bowl; gently toss.
2Place asparagus on greased grill; close lid and grill for 3 min. Turn asparagus; grill for 3 min. Add Romaine and radicchio to grill; grill until slightly wilted, 1 to 2 min. per side.
3Arrange grilled greens on a platter and immediately spoon egg mixture over top; sprinkle with Oka cheese.
Tips
1
To make boiled eggs easier to peel, place them in ice water for a few minutes immediately after boiling.
Disclaimer
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Personal Note
Personal Note
