Killer Caesar Salad

My Infamous Caesar Salad has been know by family and friends for decades. I experienced my first table side Caesar Salad back in the late 80’s at La Vie n Rose on the Berlin Turnpike. I was blown away… asked the waiter for the recipe and have been mashing forks in a large Vermont hand-carved wooden bowl ever since. More recently,

I found a great version in Unionville CT, made table-side by a native New Orleans Restauranteur transplant named Matthew at his upscale restaurant of the same name.

His version was slightly different but amazing all the same. I always enjoyed our conversations as I watched his moves carefully in order to improve my skills. By chance, Lisa and I were there for dinner the night after Matthew passed away suddenly. He will be missed by many who enjoyed his stories and his creole inspired cuisine. As an homage to the former owner, his 2 large Wooden Caesar Salad bowls still adorn the new space refreshed by Cure which has recently opened in its place. 

Matthew dazzling with Bananas Foster.

So my recipe below comes from years of study and has been adapted for a lower carb lifestyle and a quicker and creamier execution as we make this recipe weekly. If you’re lucky, you will have some extra dressing for a lunch Caesar salad the next day. I usually add some prosciutto di parma for my leftover lunch version.

Killer Caesar Salad

2015-11-10 15:01:27

Serves 4

A Caesar Salad you'll remember and make often.

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Prep Time

15 min

Cook Time

5 min

Total Time

25 min

Prep Time

15 min

Cook Time

5 min

Total Time

25 min

1596 calories

63 g

340 g

117 g

88 g

37 g

1618 g

3611 g

20 g

0 g

74 g

Nutrition Facts

Serving Size

1618g

Servings

4

Amount Per Serving

Calories 1596

Calories from Fat 1028

% Daily Value *

Total Fat 117g

180%

Saturated Fat 37g

186%

Trans Fat 0g

Polyunsaturated Fat 13g

Monounsaturated Fat 61g

Cholesterol 340mg

113%

Sodium 3611mg

150%

Total Carbohydrates 63g

21%

Dietary Fiber 31g

126%

Sugars 20g

Protein 88g

Vitamin A

2214%

Vitamin C

109%

Calcium

226%

Iron

103%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 large clove of garlic
2. 7 anchovies
3. 2 tbsp fresh lemon juice
4. 1 tsp fresh ground pepper
5. 1 tsp of dried oregano
6. 1.5 tbsp mustard powder ( dijon mustard is also an option)
7. 1 tbsp worcestershire sauce
8. 1 egg yolk - coddled
9. 1/4 cup EV olive oil
10. 1/4 cup avocado oil
11. 1 tbsp red wine vinegar
12. 1.5 cups grated and shaved Parmigiano-Reggiano
13. 10 fried pork skins (chichamarrones)
14. 2 hearts of romaine

For the dressing

1. In a mini-prep processor add the garlic, anchovies, ground pepper, and lemon juice.
2. Blend until well combined.
3. Add oregano, mustard powder, worcestershire sauce, and egg yolk.
4. Blend until well combined.
5. Drizzle olive oil and then avocado oil slowly as you blend until creamy.

For the Salad

1. In a large bowl - tear lettuce, by hand only to large bite sized pieces. Discard green tops.
2. Grate 1 cups of the Parmigiano cheese. Shave the other 1/2 cup - set aside.
3. Toss the salad with dressing until well coated.
4. Add the grated Parmigiano - toss well.
5. Sprinkle the red wine vinegar and toss again.
6. Add the shaved Parmigiano - toss well.
7. Add the croutons - fried pork skins - break them each in 2.
8. Add fresh ground pepper to taste.
9. Serve right away.

Notes

1. To make it a meal on its own add sliced grilled chicken, salmon, shrimp or steak.
2. Extra dressing may be enough for a lunch salad the next day - so nutrition info per serving may be off (high) a bit.

By Adam Levy

Adapted from Matthew Popkin

beta

calories

1596

fat

117g

protein

88g

carbs

63g

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Adapted from Matthew Popkin

EverydayKetoGourmet http://www.everydayketogourmet.com/wp/

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