Paleo Caesar Salad (Dressing!)

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Oh the Caesar salad… the Big Mac of salads… I say that because a traditional Caesar salad boasts a very high calorie count & it’s not that nutritionally dense. That is definitely not the case with the paleoized rendition! It’s a fantastic entree salad and will fill up even my “meat & potatoes” husband.

The salad was composed of locally grown baby lettuce, avocado & free range chicken breast, seasoned with Flavor God Garlic Lover’s, sea salt & pepper. The croutons were replaced with crispy roasted parsnips, I tossed in coconut oil & Flavor God Everything Spicy & roasted for 20min at 425F.

Now the dressing takes a bit of effort, to create that savory & tangy, yet creamy combination that makes Caesar dressing so irresistible.

Paleo Caesar Salad (Dressing!)
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1698 calories
28 g
369 g
177 g
11 g
29 g
418 g
193 g
3 g
0 g
141 g
Nutrition Facts
Serving Size
418g
Amount Per Serving
Calories 1698
Calories from Fat 1550
% Daily Value *
Total Fat 177g
272%
Saturated Fat 29g
146%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 122g
Cholesterol 369mg
123%
Sodium 193mg
8%
Total Carbohydrates 28g
9%
Dietary Fiber 7g
28%
Sugars 3g
Protein 11g
Vitamin A
12%
Vitamin C
51%
Calcium
34%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tbsp ground dried shiitake mushroom (you can make this in your blender, the dried mushrooms will crumble in to a great umami powder)
  2. 1 tbsp unsweetened flaked coconut
  3. 1 tbsp lemon rind
  4. 3 large fresh basil leaves (optional, you can also use some oregano)
  5. 1/2 cup almond milk, unsweetened (I used homemade, which tends to be thicker than store bought)
  6. 2 tbsp garlic powder
  7. salt to taste
  8. 1 tbsp black pepper
  9. 2 egg yolks
  10. 1/2 cup- 3/4 cup olive oil
  11. 1/2 lemon squeezed (just juice)
Instructions
  1. n blender combine shiitake powder, coconut, lemon rind, basil, garlic, salt, pepper, and almond milk.
  2. Blend on low and gradually increase speed until high.
  3. When almost smooth and all dry ingredients are wet, lower speed, add in egg yolks.
  4. On medium speed, begin to drizzle in olive oil slowly.
  5. When you've poured in all the oil, the dressing should be thick & white and slightly chunky (like Caesar dressing).
  6. Add in lemon juice and whisk in.
  7. Taste. Adjust salt and pepper.
  8. You can add more lemon if you want more tang, or a hint of cayenne.
  9. This will make enough for 2-4 salads.
  10. Store in the fridge in air tight container.
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calories
1698
fat
177g
protein
11g
carbs
28g
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The Castaway Kitchen http://thecastawaykitchen.com/