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Egg & Walnut Caesar Salad with Parmesan Crisps & Creamy Dressing
- 35 min
- 2–6 servings
- 757 kcal / serving
- ★ 4.3 on Mealime
A crisp Caesar-inspired salad with parmesan crisps, tender eggs, and a creamy garlic-lemon dressing over romaine and walnuts. It pairs textures and tang for an easy weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 4eggs
- 1 clovegarlic
- ½lemon
- 1 ½ ozParmesan cheese
- 1 headromaine lettuce
- ½ cupwalnuts
- lemons
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, mayonnaise, salt, Worcestershire sauce
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · whisk or fork
Directions
- Boil the eggs: place them in a small saucepan, cover with water, and bring to a rolling boil. Remove from heat, cover, and let sit 10 minutes, then drain and cool in cold water or ice.
- Grate Parmesan: coarsely grate 1/2 cup of Parmesan for the crisps and set aside.
- Line a baking sheet with parchment. Scoop 1 tablespoon portions of the grated Parmesan onto the sheet to form individual crisps.
- Bake the crisps: place the sheet in a 400°F oven and bake until lightly browned, 5–7 minutes. Remove and let them rest a couple minutes.
- Finely grate a small amount of Parmesan (about 1/8 cup) for the dressing and set aside.
- Mince the garlic. In a small bowl, whisk together the Parmesan (the 1/8 cup), garlic, lemon juice, mayo, olive oil, Dijon, Worcestershire, salt, and pepper to form the dressing.
- Prepare the greens and walnuts: rough-chop the walnuts and place them in a small bowl; wash and dry the romaine, then cut into bite-size pieces.
Two tips
- Make-ahead: hard-boiled eggs can be kept refrigerated until ready to use.
- Serving idea: swap walnuts for extra parmesan shavings or add an extra squeeze of lemon for brightness.
Nutrition per serving
- Calories
- 757 kcal
- Protein
- 27 g
- Carbs
- 17 g
- Fat
- 67 g
- Fiber
- 8 g
- Sodium
- 227 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.