Caesar Salad with Fresh Croutons
1 head romaine lettuce
1/4 c olive oil
Juice of 1 lemon
1 tablespoon Dijon mustard
1 clove garlic
1 teaspoon gluten free Worcestershire sauce (such as The Wizard’s)
½ tsp anchovy paste (or capers for vegetarian option)
Salt and pepper to taste
Wash, spin, and tear up lettuce, set aside.
To make the dressing start with a mortar and pestle to smash garlic, add all other ingredients and bash around until emulsified. Alternatively you can use a garlic crusher and add everything to a mason jar and shake vigorously.
For croutons, slice bread into cubes and in a bowl toss with a little olive oil, salt and pepper. Get a pan good and hot and add bread, tossing every few minutes to get all sides golden brown. For added flavour try adding a few chili flakes, rosemary and/or crushed garlic to the mix.
TIP: Make your caesar a meal worthy salad by adding extra protein such as:
- Hard Boiled egg
- Roasted chickepeas
- Grilled Chicken or steak
Kate McMurray, Certified Holistic Nutritionist