Classic Caesar Salad Recipe

http://nourishedkitchen.com/caesar-salad-recipe/

Wild-Caught Anchovies

Classic caesar salad recipes include anchovies both in the salad itself and in its dressing.  Anchovies, like all oily fish, are rich in omega-3 fatty acids which support cardiovascular and cognitive function. They are also rich in calcium, selenium and niacin.  Like most small fish, anchovies number among the most sustainable seafood choices and are among the fish least likely to be contaminated with ocean pollutants.  You can purchase them here.

Raw Garlic, Romaine and Lemon

Raw garlic, romaine and lemon are rich in antioxidants like beta carotene, vitamin C.  Garlic is also a powerful immune booster.

Raw Eggs and Raw Milk Cheese

Classic caesar salad dressing also includes raw egg yolk as well as parmesan cheese, which is traditionally prepared from raw milk, and which you can find here.  Raw egg yolk is rich in biotin, choline, when from pasture-raised birds, it is also a good source of the antioxidant beta carotene as well as vitamins A and E.

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Classic Caesar Salad Recipe

Prep Time: 30 minutes

Total Time: 30 minutes

Sharp, creamy, and salty, this Classic Caesar Salad Recipe makes a light, simple main course or lunch.

Ingredients

For the Croutons
• 2 tablespoons pastured lard (available here)
• 2 tablespoons extra virgin olive oil (available here)
• 3 cups cubed day-old whole-grain sourdough bread
• 1/2 teaspoon unrefined sea salt
• *if you do a primal/paleo lifestyle like me skip the croutons
For the Caesar Dressing
• 4 cloves garlic
• 4 anchovy filets (buy wild-caught anchovies in olive oil here)
• juice of 1 lemon
• 1 egg yolk
• 1 1/2 teaspoons Dijon-style mustard
• 1 cup extra virgin olive oil (available here)
• 1/4 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
For the Salad
• 1 large head Romaine lettuce
• 2 ounces parmesan cheese (available here), finely grated or shaved
• 12 anchovy filets (buy wild-caught anchovies in olive oil here)

Instructions

1. Warm two tablespoons pastured lard (available here) and two tablespoons extra virgin olive oil (available here) together in a skillet over medium-high heat in a pan. Working in batches if you need to, arrange the cubed bread in a single layer in the hot fat of the pan. Allow it to brown on one side, about 3 minutes, before stirring it and allowing it to brown on the remaining sides. Transfer to a dish lined with a kitchen towel and sprinkle with salt. Allow the croutons to cool completely.
2. Place garlic, 4 anchovy flets, lemon juice, egg yolk, mustard, 1 cup olive oil, salt and pepper into a blender, and blend until smooth, about 30 seconds. Pour into a salad dressing cruet or mason jar, and store in the refrigerator until it's time to prepare the salad.
3. Chop the Romain lettuce into bite-sized pieces, add the remaining anchovy filets, parmesan cheese and reserved croutons to the bowl, and toss with salad dressing to coat.