Caesar Salad
3.2g
Net Carbs
8.2g
Protein
17.8g
Fat
3.4g
Fiber
212
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1/4 cup mayonnaise
- 1 tablespoon anchovy paste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon minced or pressed fresh garlic
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon hot sauce (Tabasco)
- 7 tablespoons grated Parmesan cheese, divided
- 1 head Romaine lettuce (626g), chopped
- 8 canned anchovy (in oil, drained)
Directions:
Traditionally, Caesar salad is served with croutons. Once you're in Phase 2, you can top this salad with low carb croutons. To make them, cut 2 slices of low-carb bread in 1/2-inch cubes and toss with 2 teaspoons of virgin olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Spread on a baking sheet and bake in a preheated 350°F oven for 6 - 8 minutes until golden brown. They can be made up to 1 day ahead.
- To make the dressing: in a small bowl, whisk mayonnaise, anchovy paste, lemon juice, oil, Worcestershire sauce, minced garlic, mustard, salt, pepper and a splash of Tabasco until smooth. Stir in 3 tablespoons of the cheese.
- Toss lettuce with dressing until evenly coated. Divide on plates; top with remaining cheese and 2 anchovies per plate (optional). Serve topped with chicken, salmon or shimp to make it a complete meal.
