OMG this is SO GOOD!
Cesear salad used to be one of my favorite meals.
I’ll never forget a cute little restaurant in Providence Rhode Island that served the very best caesar salad EVER! That and Davio’s Italian restaurant in the Back Bay where I lived at the time. Those were the two best caesar salads in the world. They were so good I craved them just like I did chocolate.
Almost thirty years later, I’ve rediscovered the magic and pleasure of caesar salad, without the cheese or fake ingredients. When I went SCD, gave up dairy, grains, sugars and processed foods, I also gave up caesar salad. I was okay with it because I had to be, because it was for the greater good (of my health and my daughter’ health). Honestly I sort of ruled it out, not bothering to try and replicate it until now, because I didn’t believe it could ever taste as good as it I remembered it.
Last week, we were out to dinner and my husband had a cesear salad. When Kelly said, “Dad, that salad looks REALLY good.” I decided I needed to give it a try.
I’m so glad I did – this was amazing, definitely worth the effort and I didn’t even miss the CHEESE!
Caesar Salad (Dairy and Gluten Free)
1 egg yolk
1 tablespoon Annie’s organic horseradish mustard
2-3 tablespoons fresh lemon juice
1 clove garlic minced
1 teaspoon anchovy paste
1/2 cup Body Bio magic oil or olive oil
1/4 teaspoon sea salt
Fresh ground pepper
Using an immersion blender or food processor, combine all ingredients except oil. I use a pyrex measuring cup or ball jar and immersion blender. Once ingredients are combined and creamy, slowly add the oil. Once blended, dressing should be creamy and thick.
Toss with lettuce and chicken. Season with addition salt, pepper or other seasonings. I think it tastes just as good without cheese, but feel free to sprinkle with parmesan or peccorino romano (sheep milk’s cheese).