Caesar Salad

Caesar Salad: Get the basics right!

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Caesar Salad

My family has had a long love affair with Caesar salad. Every year, on our respective birthdays, we were given the choice of whatever gastronomical delight we could imagine.

Usually this involved one of my mother’s delectable specialties, which included the most decadent lasagna, steamed crab with garlic butter, artichokes, or Caesar salad with loads of dressing. I always picked Caesar salad and lasagna, usually with lasagna, steamed crab with garlic butter, artichokes, or Caesar salad with loads of dressing.

I always picked Caesar salad and lasagna, usually with a big helping of garlic bread. Now that I live a gluten-free life, croutons are not a part of my Caesar. If you feel like your salad needs more crunch, cook some bacon to a crispy finish and crumble over your salad. This dressing is not ideal for make-ahead occasions, as refrigerating it will cause the coconut oil to solidify. It’s best for making and serving immediately.

YIELD: 4–6 SERVINGS

  • 2 egg yolks, coddled*
  • 2 tbsp Dijon mustard
  • ¼ cup + 2 tbsp coconut oil, melted
  • 2 tbsp red wine vinegar
  • 2 tbsp capers, minced
  • 1 clove garlic, minced or grated
  • Sea salt and fresh-cracked pepper to taste
  • 1 tbsp anchovy paste in olive oil or 3–4 fillets in olive oil, minced
  • 1 tsp coconut aminos
  • Juice of ½ lemon
  • 1–2 heads Romaine lettuce, cut or ripped into pieces
  • 2 tsp nutritional yeast or grated Parmesan (optional)

To coddle an egg yolk: Have your eggs at room temperature (otherwise, when you pour the boiling water over them, they will crack). Boil some water and pour over the whole eggs. Allow them to sit in the hot water for 10 minutes. The egg will still be raw, but the yolks will have a slightly thicker, creamier consistency.

1. In a large bowl, combine the coddled egg yolks and Dijon. Whisk together until smooth.

2. Slowly, very slowly, whisk in the liquid coconut oil a little at a time, until all is combined.

3. Whisk in remaining ingredients (except lettuce and yeast or Parmesan) and serve immediately over cold Romaine lettuce. Garnish with yeast or Parmesan.

Originally posted 2021-01-07 14:17:46.

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