Caesar salad is great. It’s a mix of flavors – but most prominently, garlic!
However, most people are accustomed to creamy Caesar Salad dressings that come from a bottle! The ingredients list, even for a company like Newman’s Own, is full of non-Paleo compliant ingredients:
All Natural Ingredients:
Ingredients: Vegetable Oil (Soybean Oil and/or Canola Oil), Water, Egg Yolks, Extra Virgin Olive Oil, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic*, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Salt, Contains 2% Or Less Of: Distilled Vinegar, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Lemon Juice Concentrate, Spices, Garlic*, Onion*, Xanthan Gum
Contains: Egg, Milk, Anchovy
Others are turned off by fresh creamy Caesar dressings having raw eggs.
Here’s a way to get your Caesar fix, and even get some Fish Oil from a food source in the process.
Juice of 1 Lemon, Fresh
1/2 Tube of Anchovy Paste
1/2 Cup of Olive Oil
2 Tablespoons Red Wine Vinegar
1/4 teaspoon Dry Mustard
2 Garlic Cloves, Pressed or Minced Fresh
1/2 teaspoon Salt
1/2 teaspoon Fresh Ground Black Pepper
2-3 Drops of Worcestershire Sauce (Lea & Perrins is Gluten Free)
Combine all ingredients in a medium sized bowl and whisk together vigorously.
Romaine is the traditional green that Caesar is served with – but I’ll eat it with Romaine, Spinach, Arugula or Bibb (or a mixture). You could probably even use Kale with the ribs removed – it would stand up well to the dressing which will quickly wilt weaker greens.
If dairy is allowed in your program, you can add a light dusting of a high quality Parmesan Cheese to the top.
And of course, leave those cardboard croutons out!