A good caesar salad is one of those weirdly simple yet oh so satisfying things for me, if done right. Meaning, the dressing has to be home made and the bacon has to be the real deal š„. ā£
The dressing I make is anchovy-free, but feel free to incorporate anchovies if you like. Hereās what youāll need:ā£
INGREDIENTS:ā£
Dressing:
- 1 cup of avocado oil
- 1 whole egg + 1 yolkā£
- 3 large cloves of garlic (or more if desired)ā£
- 2 tbsp of fresh lemon juiceā£
- 1 tbsp of dijonā£
- 2 tsp of dried oregano (flakes not powder)ā£
- 1 tsp of sea salt ā£
“Parmesan” Nut Crumble:
- 1 cup of either raw almonds or raw walnuts (for better results, give them a light roast in a pan)
- 1/4 cup of nutritional yeast
- 1 tsp of sea salt
Salad:
- 1 large head of romaine, washed and chopped
- 1/2 a purple onion, sliced very thinly
- about 4 to 5 slices of good quality bacon, cooked and chopped
INSTRUCTIONS:ā£
For the dressing:
- Place the egg and egg yolk in an immersion blender cup along with half the lemon juice, and all remaining ingredients except for oil.ā£
- Blend for a few seconds until uniform. If you do not own an immersion blender, a blender or processor with a pour spout will do.ā£
- Very slowly pour in the avocado oil in a stream into the egg mixture until no oil remains. At this point the mayo should be nice and thick.ā£
- Add remaining lemon juice and adjust seasonings to taste. ā£
- Keeps well in the fridge for up to 10 days, but if youāre like me it wonāt last that long š.ā£
For the ‘Parmesan” Nut Crumble:
- Place all 3 ingredients into a small food processor or magic bullet and blend until nuts are reduced to small chunks or a coarse powder.
Assembly:
- In a large salad bowl, place romaine, sliced red onion, bacon pieces and a generous amount of nut crumble and toss to coat.
- Toss with a good amount of dressing and serve, or toss in individual portions.
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