There is something so simple, yet so beautiful about a salad. The array of colors, the freshness, the yummy dressing. A salad doesn’t have to be destined as dinner’s wing man. Add a little protein and some healthy fat and you can have a salad that steals the spotlight for either lunch or dinner.
Caesar salad is a favorite salad variety in our home. Possibly the lingering effects of Mr. B being from Philly, where everyone seems to think they’re Italian. Whatever the case, I’m happy to oblige because vegetables are involved and they are actually asking for them. I began making my own caesar dressing after learning my mother-in-law’s homemade recipe. But once we began a Paleo lifestyle, we waved so long to our salad friend (Et tu brute?).
I’m happy to announce that this family recipe has received a Paleo/Whole30 makeover and is frequently being enjoyed in our home again!
To make it Whole30 or strict Paleo you can omit the Parmesan. It’s a flavorful dressing that won’t disappoint you without it. But if you are enjoying food freedom, go for it!
Ingredients (be sure to check your labels)
- 1/2 tsp Coconut Aminos
- 1/2 tsp Fish Sauce
- 1 tsp Dijon
- Juice of 1 lemon
- 1 yoke from coddled egg
- 1 clove garlic, pressed or finely minced
- 1/4 cup Olive Oil
- 2 TBSP grated Parmesan (omit if not eating dairy)
- Salt and Pepper, to taste
To coddle your egg, place the egg in a saucepan and cover it with water. Heat covered on the stove over high heat. Prepare an ice bath to transfer the egg to. Once the water comes to a rolling boil, quickly remove the egg and place it in the ice bath. Gently crack open the egg and reserve the yolk.
Add the yolk, aminos, fish sauce, dijon, lemon, and garlic to a bowl. Whisk together. Slowly drizzle in the olive oil while whisking. Add in cheese, salt, and pepper. Mix with greens.
This recipe makes enough for a large dinner salad for two or a side salad for four. Refrigerate any leftover dressing and use within three to four days.
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