let her cook...superfood ceasar salad
for friends, romans, countrymen who prefer a stab in the palate
Disclaimer: This is a family recipe, and my family likes to eat things that clear your sinuses. I’m liberal with wasabi on sushi dates. We consider sauerkraut its own food group. Kimchi, too. This recipe includes anchovies, which my mom used to feed me directly out of the can.
So if you like your Caesar dressing mild, begone. This is for friends, Romans, and countrymen who prefer a stab in the palate. Edible ambition. Includes: dijon mustard for glucosinolates (an antioxidant that protects cells from free radical damage); egg yolk for choline; garlic for detoxification; anchovies for niacin and selenium; greek yogurt for protein and calcium; lemon juice for vitamin C.
INGREDIENTS:
DRESSING
3 minced garlic cloves
2 raw egg yolks
1 can of minced anchovies in olive oil (use the oil in the mix)
2 tablespoons lemon juice
2 tablespoons Dijon mustard (I like the Trader Joe’s variety)
1/2 cup Greek yogurt (or sour cream or seed-oil-free mayonnaise) (optional)
1 cup freshly grated Parmigiano-Reggiano
Salt and pepper to taste
SALAD
Two or three large heads of romaine lettuce
Sourdough croutons (optional)
Cooked chicken (optional…leftover rotisserie chicken or whatever you like)
INSTRUCTIONS:
Combine all wet ingredients in a food processor or whip by hand until smooth. You can reduce the intensity by adding Greek yogurt or substitute to taste. I sometimes increase the intensity by using two cans of anchovies.
Wash, dry, and chop your romaine lettuce. Add whichever other items you might enjoy (sourdough croutons or leftover rotisserie chicken, as I am wont to do).
Toss dressing with dry ingredients. Be careful not to over-toss; I find romaine becomes quite limp if not properly dried and if beaten to death.
Enjoy!
v v excited to try this. Sounds punchy and I am here for my salads being punchy!!!!!
I’ve only made Caesar dressing with anchovy paste…so curious how different it tastes with the whole can of anchovies!