Caesar Salad

In this classic salad, romaine leaves are slathered in creamy dressing and sprinkled with Parmesan and pine nuts.

Caesar Salad

Prep Time: 15 mins Cook Time: none

Ingredients

2 romaine hearts

1 to 2 small garlic cloves 1⁄2 tsp. sea salt, or to taste 6 whole anchovies, coarsely chopped 1 large egg yolk 2 TB. lemon juice 1⁄2 tsp. Dijon mustard 1⁄2 cup extra-virgin olive oil 1⁄4 tsp. freshly ground black pepper 4 oz. (110g) Parmesan, shaved 1⁄4 cup toasted pine nuts Yield: 4 salads

Serving Size: 1 salad

Nutrition per Serving

Fat 88% Protein 9% Net Carb 3% Ratio 3.3:1

Calories 266 Fat 26g Protein 6g Total Carbohydrate 2g Dietary Fiber 0g Net Carbohydrate 2g

Variation: The protein in this recipe is relatively low. If you need more, you can add 8 ounces (225g) cooked boneless, skinless chicken thighs to make Chicken Caesar Salad.

1Cut off root end of romaine hearts. Gently pull leaves apart and place in a large mixing bowl.

2Crush and finely mince garlic clove. Sprinkle with sea salt. Using the side of a chef’s knife, crush garlic into a smooth paste.

3In a wide-mouth 1-pint (.5l) Mason jar, place garlic paste, anchovies, egg yolk, lemon juice, and Dijon mustard.

4Place the head of an immersion blender at the bottom of the jar. Pulse for 15 seconds, or until puréed.

5Add 2 drops extra-virgin olive oil. Blend for 30 seconds. Add 2 additional drops olive oil and blend for another 30 seconds. Continue adding olive oil 1⁄2 teaspoon at a time, blending for 30 seconds in between, 6 times.

6Slowly drizzle remaining olive oil into the jar, about 2 tablespoons at a time, blending for 30 seconds before adding more. When olive oil is fully incorporated, dressing should be thick and glossy.

7Taste dressing and season with additional sea salt or lemon juice, if desired.

8Toss romaine leaves with dressing. Divide onto 4 plates and top with black pepper, Parmesan, and toasted pine nuts to serve.