I have a new favorite recipe that I thought you would like! If you use the anchovy paste, you'll get additional omega-3's; if you're vegan it's fine to use soy sauce. I use lite soy sauce to cut the sodium content. I have also cut the oil in half from the original recipe; feel free to add more if you need it. Just remember that it is the fat in the Caesar that can throw the calories out of whack.
Add chicken or salmon…or even canned tuna…for protein…and you've got a tasty, hormone-friendly meal!
Kale and Romaine Caesar Salad
Ingredients
- 2 T fresh-squeezed lemon juice
- 1 T anchovy paste from a tube (or substitute soy sauce)
- 1 tsp. minced garlic
- 1/2 tsp. Dijon mustard
- 3 T olive oil
- 2 T + 2 T freshly grated Parmesan cheese
- sea salt and fresh ground black pepper to taste
- 4-5 oz. romaine lettuce, thinly sliced, washed and dried
- 4-5 oz. dark green kale, washed, dried, and thinly sliced
Preparation
Blend the lemon juice, anchovy paste (or soy sauce), garlic, and Dijon in a food processor and pulse together a few times. Add the olive oil one tablespoon at a time, pulsing for a few seconds after each tablespoon is added. Stir in 2 tablespoons of freshly grated Parmesan and season the dressing with sea salt and freshly ground pepper. Put dressing in the fridge and chill until ready to use, or if you want to make the salad right away, chill it in the freezer for 10 minutes or so.
Thinly slice romaine lettuce and kale into 1/2 inch strips. Wash, then spin dry or dry with paper towels.
Place the kale strips in a salad bowl, and pour in salad dressing. Massage dressing into kale with your hands until the leaves change color. Add romaine and toss to coat with dressing. Add the remaining 2 T of freshly grated Parmesan to the salad and toss again. Serve right away.