• Cooking Time:
  • Servings:
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You can prepare the dressing up to three days ahead. Cover tightly and refrigerate. Let the dressing come to room temperature before using.


  • 2 large heads romaine lettuce, washed, dried and torn into bite-sized pieces
  • 1/2 cup parmesan cheese
  • 1 cup chow mein noodles
  • Dressing:
  • 2 large garlic cloves, peeled and minced
  • 3 tablespoons good quality bagoong (sauteed shrimp paste)
  • 2 large eggs, coddled (boiled gently for 2 minutes)
  • 1/2 teaspoon tabasco hot sauce (optional)
  • 1 cup store-bought garlic caesar dressing
  • freshly-squeezed juice of 1 lemon


  • Place the garlic, bagoong (shrimp paste) and coddled eggs in a medium bowl; mash together using dinner fork. Whisk in garlic caesar dressing, tabasco and lemon juice.
  • In a large salad or glass bowl, toss the lettuce with the dressing.
  • Add the cheese and the chow mein noodles and toss again.
  • Divide the salad and chow mein noodles onto individual salad bowls/plates and serve immediately, passing a pepper mill at the table.

Categories: Salad 
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