Classic caesar salad, is one of my all time favorite things. Super simple, but when done correctly with high quality ingredients, it always hits the spot.
Caesar salad is really not complicated. Typically made with crisp romaine lettuce, croutons, parmesan cheese, and tangy caesar dressing. This “caesar salad” recipe I’ve made here doesn’t look anything like its traditional counterpart. I’ve omitted the romaine lettuce for Boston Bibb lettuce. I’ve opted for crispy sweet potato strings in lieu of croutons, and left out the parmesan cheese in both the salad and dressing. (Yay! Dairy Free!)
Yes….this may not look like caesar salad, but it sure does taste like it. Throw in some left over grilled chicken (which I always have on hand) and enjoy this caesar salad without all the guilt.
Making this dressing is almost the exact same method (and ingredients) as making homemade mayo (recipe found here). It has all your traditional mayo culprits; egg yolk, mustard, lemon juice, oil (I use avocado oil) salt and pepper. However, in this dressing, we omit the cayenne pepper and add minced garlic and anchovies.
Yes! Anchovies! Don’t be scared… Every real caesar dressing you have ever had contains anchovies or anchovy paste in it. It’s the secret ingredient that adds a depth of flavor, that umami we are always chasing. Grab yourself a jar and this will become your new secret ingredient. This dressing will keep for a week in the fridge. I usually can’t finish the full batch of dressing myself. .
For the chicken, I did a quick marinade with chopped fresh parsley, some lemon juice, salt and pepper. Super simple – grill until cooked through.
When I buy anchovies I let to get them in a jar packed in olive oil. Anchovies in a can are cheaper but I can never use them all in one use. When you get them in a jar, you can easily use a few filets and close up the jar and keep it in your fridge until later. They’re great in dressings, pastas, and pizza if you’re into that type of thing. 🙂
- Dressing:
- 6 anchovy fillets packed in oil, drained
- 1 clove of garlic, finely minced
- Coarse Kosher Salt
- 2 large egg yolks (fresh is best)
- 2 tablespoons fresh lemon juice, plus more to taste
- ½-3/4 cup Avocado Oil (or Light Olive Oil)
- fresh cracked pepper
- Salad:
- 1 head Boston Bibb Lettuce, wash and coarsely chopped
- 6-8 radishes, finely sliced
- 1-2 grilled chicken breasts, sliced or chopped
- ½ cup grape tomates, halved
- ½ cup shredded sweet potato, crisped up in coconut oil
- Finely chop together anchovy fillets, garlic, and pinch of salt. Use the flat side of a knife to mash into a paste. Whisk in the egg yolks, lemon juice, and mustard. Start slow and add the avocado oil drop by drop, adding the oil gradually as to not break the immulsification. Continue doing so until dressing is thick and glossy.
- For Crispy Sweet Potatoes:
- Using the large side of a box grater, shred sweet potato. In a small sauce pan on medium heat, add about ¼-1/2 cup of coconut oil. Once oil is heated to about 350 degrees (about 5-6 minutes) add sweet potatoes and cook until golden (about 4 minutes). Make sure to watch closely so they don't burn. Drain, and set aside.
- Taste, and season with salt, pepper, or more lemon juice if desired. Set aside.
- To assemble the salad, in a large mixing bowl add all the remaining ingredients. Toss with dressing and serve. I always serve mine with extra lemon wedges on the side.
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