Paleo and Keto Friendly Caesar Salad

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5 from 172 votes

Paleo and Keto Friendly Caesar Salad

20 minutes

Ingredients

  • 2 hearts of romaine (chopped)
  • 1 endive (large
  • 1 1/2 avocado (ripe
  • 1 large eggs
  • 3 cloves garlic (chopped)
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon preserved lemon (chopped)
  • 1 tablespoon dijon mustard
  • 1 tablespoon capers
  • 1/2 teaspoon cracked black pepper (chopped)
  • 1/3 cup avocado oil
  • 2 tablespoons bacon drippings (chopped)
  • 2 tablespoons cashew nuts (chopped)
  • 1 large garlic cloves
  • 1/4 teaspoon Himalayan salt
  • 2 tablespoons ghee (chopped)
  • 1 1/2 slices olives (chopped)
  • 8 slices bacon (chopped)

Instructions

  • Start by cooking DA BACON to your liking using your favorite method.
  • Make sure to hold on to those drippings, you're going to need them to make the dressing.
  • And if you do end up with more than 2 tablespoons, you should definitely use that instead of ghee to fry your croutons...
  • To make the dressing Add all the ingredients listed under “dressing” to a tall glass jar that’s barely wide enough to accommodate the head of your immersion blender and let them sit for a few seconds, just long enough for the egg to settle comfortably underneath the oil.
  • Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
  • Push the power button and do not move the blender for a full 20 seconds.
  • This will cause your dressing to emulsify and become lusciously thick and creamy.
  • After 20 seconds, start moving your blender around and up and down just to make sure that every last bit gets well incorporated.
  • Set aside To make the parmesan Add the cashew pieces, garlic and salt to a small food processor and give them a few quick pulses until their texture resembles that of grated parmesan.
  • Set aside.
  • To make the croutons Melt the ghee in a skillet that’s been set over medium-high heat.
  • Cut the Faux’caccia into large dice and throw them right into the hot fat.
  • Let them brown for about 30 seconds then flip them to another side.
  • Repeat until all sides are nice and golden and crispy.
  • Kill the heat and set aside The assembly Add the lettuce, endive, avocado and dressing to a large mixing bowl.
  • Toss to combine.
  • Divide the salad between 3 or 4 plates, top with croutons, slices of bacon and finally, sprinkle with the “parmesan”.
  • Serve immediately.

Originally posted 2019-02-20 18:47:58.

Article Categories:
Lunch

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