Ceasar Salad with Homemade Dressing
Ingredients
Ceasar Dressing:
4 whole anchovy fillets
2 tablespoons (and up to 3 more tablespoons) Dijon Mustard
1 tablespoon Balsamic or Red Wine Vinegar (balsamic makes it nice and rich)
1 teaspoon Coconut Aminos
2 cloves Fresh Garlic, peeled
½ whole Lemon, juiced
½ cup Cold Pressed Olive Oil
¼ cup Parmesan, freshly grated
1 dash Sea Salt
Black Pepper, freshly ground
Ceasar Salad:
Hearts of Romaine Lettuce
1 wedge Fresh Parmesan
Directions
Ceasar Dressing:
1. Place the anchovies into a blender or food processor
2. Throw in the Dijon mustard, vinegar, coconut aminos, garlic and lemon juice
3. Pulse the processor or blend on low speed for several seconds
4. Scrape down the sides
5. With the food processor or blender on, drizzle the olive oil into the mixture in a small stream
6. Scrape down the sides
7. Add the Parmesan, salt and a generous grind of black pepper
8. Pulse the whole thing together and mix until thoroughly combined
9. Refrigerate the dressing for a few hours before using it on the salad
Ceasar Salad:
1. Wash and dry the hearts of Romaine lettuce
2. Leave them whole and place in a bowl or on individual plates
3. Use a vegetable peeler and shave off large, thin slices of Parmesan
4. Drizzle about half of the dressing over the top of the hearts
5. Throw in a good handful of the Parmesan shavings
6. Give it a good initial toss
7. Evaluate how much more dressing you need and add to your liking
Option: Serve with a Parmessan Frico for added crunch instead of croutons