This Caesar Salad is pretty much the only salad I ever eat. I love it so much I perfected a much smaller (lower calorie) version of it. This is a staple in my diet – I never get sick of it.
Paleo Caesar Salad for 2
Author: Adapted from LG's Steakhouse
Serves: 2
Ingredients
- 1 head of romaine lettuce, chopped
- 1 anchovy, chopped finely, optional
- ½ tbsp garlic, minced
- ½ tbsp dijon
- a little less than a tsp of worcestershire*
- ½ small egg yolk
- 2 tbsp extra virgin olive oil
- juice of ½ small lemon, or more to taste
- a little less than ½ tbsp red wine vinegar
- fresh pepper, to taste
- Croutons, optional
Instructions
- Place anchovies (optional), dijon, and fresh garlic in a large bowl. Mix with a fork.
- Add the egg and worcestershire and mix with the fork.
- Slowly add the olive oil while stirring with the fork.
- Add the lemon juice, vinegar and fresh pepper. Mix with the fork.
- Mix in the lettuce.
Notes
*I still use Lea & Perrins original worcestershire sauce. It is gluten free, but does contain added sugar/molasses. Since this recipe uses such a small amount I do not worry about it. Here is a 100% Paleo/Whole30 option.
This dressing contains raw egg and should be consumed within 24-48 hours.
For step by step picture instructions (or the original salad for 6) check out my Caesar Salad post.
This dressing contains raw egg and should be consumed within 24-48 hours.
For step by step picture instructions (or the original salad for 6) check out my Caesar Salad post.
Nutrition Information
Serving size: ½ Salad Calories: 135 Fat: 15g Saturated fat: <.5g Unsaturated fat: 10 Carbohydrates: <.5g Sugar: <.5g Sodium: 120mg Protein: <1g
I love making Caesar Wraps with these tortillas.
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