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Food and drink

Super Healthy Caesar Salad

Serves 4

2 heads of clean and chopped romaine lettuce

(desired)

Dressing

2 egg yolks

(organic)

2 teaspoons Dijon mustard

5 garlic cloves, minced

2 anchovies

2 tablespoons freshly squeezed lemon juice

1 teaspoon Worcestershire sauce

½ cup MCT oil

1 teaspoon coarsely ground black pepper

¼ cup grated Parmigiano-Reggiano

Garnishes

½ avocado, sliced

Shaved Parmigiano-Reggiano

Slivered sun-dried tomatoes

(soaked for 2 hours in MCT oil)

Chopped almonds

Multi-grain or gluten-free croutons

Break the lettuce into bite-sized pieces

and place in a large bowl. Set aside.

Place egg yolks, mustard, garlic,

anchovies, lemon juice and

Worcestershire sauce into a food

processor or blender and process until

smooth. With motor running, slowly add

MCT oil. Transfer to a bowl. Season the

dressing with black pepper. Fold in the

Parmigiano-Reggiano cheese.

Toss lettuce with dressing. Garnish with

slices of avocado, shaved Parmigiano-

Reggiano, sun-dried tomato slivers,

chopped almonds and croutons.

Suggested wine

Big, fat Chardonnay (from a warm climate with at

least 14% alcohol). A warm-climate Chardonnay

with high alcohol will possess good fattiness

(viscosity) to match the fattiness (although healthy

fattiness) in this salad.

CSANews

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SPRING 2016

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