Killer Caesar Salad – Glam Radar

I remember eating at a fine dining restaurant one night with some friends and one of the guys we had dinner with ordered the Caesar salad. When the salad came to the table and was placed in front of him by our server, he looked very unimpressed. His response was “This sums up my life.” The ceasar salad was a few leaves drizzled with a flavourless dressing and a few croutons thrown on for good measure.

Well, my fellow paleo lovers and non paleo people this is not that Caesar salad. This is the OMG Caesar salad. The one where the first bite is amazing and you close your eyes and hope that the salad never goes away. I never order Caesar salad when I’m out for the simple fact that I have never had one that I love and I cannot be sure what is in the dressing. This one I love.

A friend of mine introduced me to the most amazing nut crackers.  They are out of this world mixed into a ceasar salad as a paleo crouton. The ingredients include brazil nuts, almonds, chia, carrots, nutritional yeast, olive oil, chickpea miso and a few spices. Everything that I would consume without cheating.

I put this salad together with what I believe should be in Caesar salad: romaine leaves, that I left whole, cajun marinated chicken breasts, bacon, “The Big Cheese” nut crackers, mushrooms fried in bacon fat and garlic and a wicked homemade dressing. Here you go, sink you teeth into this beautiful salad.

Warm Caesar Salad Dressing

• 1 clove garlic
• 1 egg
• 1/2 lemon, juiced
• 2 tbsp fresh parsley leaves
• 1/3 cup olive oil
• 2 tbsp or more warm bacon fat
• fresh cracked pepper

In a VitaMix or a blender add the garlic, egg, lemon juice and parsley leaves and pepper. With the blender running slowly drizzle the olive oil and bacon fat in. Let blend for a few seconds to incorporate.

Here is a photo of the crackers. You can find them at one of my favorite places, The Light Cellar in Calgary, or visit the basic roots website for more distribution locations. Thanks Kathleen for introducing me to these crackers with your amazing salad this past weekend!