Grilled Caesar Salad
GRILLED CAESAR SALAD
FOOD AS MEDICINE
Anchovies are a great source of omega 3 fatty acids that support brain function, heart health and combat inflammation. As they are a whole fish (bones and all), anchovies contain a solid dose of calcium to support skeletal health. They are also very low in mercury and other heavy metals found in larger fish like tuna and swordfish and considered amongst the most sustainable fish. This grilled caesar salad makes an awesome high fat side dish that can be made alongside grilled chicken or steak for a satisfying summer meal!
For the dressing:
6 anchovy fillets packed in olive oil, drained
1 clove garlic
1 large pinch sea salt + black pepper
2 pasture raised egg yolks
2 Tbsp lemon juice
1 tsp Dijon mustard
4 tablespoons finely grated Parmesan
1/2 cup olive oil
For the salad:
3 hearts romaine lettuce
1/4 cup pine nuts
1/4 cup parmesan cheese, shredded
Start by making the dressing by placing all ingredients except the olive oil in blender. Blend until smooth, about 30-45 seconds. Once emulsified, open the blender top and with blender running on low, slowly stream in the olive oil until combined. Season to taste with more salt and pepper and lemon juice if needed. Set aside.
Heat the grill to medium. Lightly brush the romaine lettuce with the avocado oil. Grill for 20-30 seconds on each side until lightly golden. Spoon the dressing over the grilled romaine heads and top with pine nuts and parmesan cheese. Serve alongside grilled chicken or steak for a complete meal!
Makes 6 servings
Nutrition per serving: 243 Calories, 24g Fat, 3g Carbs, 4g Protein