Low Carb Caesar Salad

ceasar saladI once waited tables in a fancy-dancy restaurant in Denver where we cooked fancy-dancy foods tableside and Caesar Salad was one of them. The maitre d’ would come to the table with his well stocked cart and we as the wait-staff had to just stand there twiddling our thumbs until he was finished, and then serve the salads. Well…it didn’t take me long to decide it might be a good way to up my tips (it did) if I did my own salads tableside…and it also didn’t take long for the other wait-staff to ask me to do their tableside cooking for them too. So in many of my years in the restaurant biz I have made my share of Caesar salads-tableside or otherwise.

This is only my rendition and there are many. It is a bit easier than tableside as I now make it in my small Cuisinart.  It is said that Shrimp/Crab Louis/Dressing is the “king” of salads and I say Caesar stands right next to it.

I don’t always advocate chopping lettuce with a knife because it causes the lettuce to “rust” quickly (it is better torn) but in this case it will be used relatively quickly so for convenience I do use a knife.

Lastly, yes, I do use a raw egg. Since you can’t teach an old dog new tricks, and I have been eating raw eggs all my 66 year old life, I am not about to change. Anyway, somewhere along the line “they” and I have never figured out who “they” are, but in this case probably some bureaucratic idiot who decided all eggs should be pasteurized. So what’s the fear now? But hey, if it still makes you squeamish-use mayo and yuck on you.  Bread Crumb Croutons are a nice accompaniment to this salad.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Caesar Salad/Dressing
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Ingredients
  1. 1 Whole Egg
  2. 3 T Fresh Lemon Juice
  3. 1 t Crushed Garlic
  4. 1 t Dijon Mustard
  5. 1 t Worcestershire Sauce
  6. 2 t Anchovy Paste
  7. ½ C Olive Oil
  8. ½ C Parmesan Cheese
  9. 1 Large Or 2 Small Heads Crispy Cold Chopped Romaine Lettuce (12-16 C)
  10. Cracked Pepper
Instructions
  1. DRESSING
  2. Put first 6 ingredients in processor, slowly add oil and then add the Parmesan cheese, it will thicken a bit.
  3. SALAD GREENS
  4. Cut off tips of head (if badly wilted). Holding the bottom of the head score the leaves several times, turn 90 degrees and cut to desires piece sizes-optimally about 1½”. Put into sink of cold water and swish it around. Drain the sink, shake off water, put is a bowl, cover with film, and put in the fridge for at least an hour. Any excess water will settle at the bottom. This will be the second crispiest lettuce ever (iceberg always wins) and no, you do not need ice. That crispy iceberg & romaine you get in a restaurant? Well, that’s how they do it-by the tubful. And waste-not want-not, I use the whole head.
  5. 6-8 Servings: Salad & Dressing
  6. 222 Calories, 3.2g Protein, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  7. 6-8 Servings: Salad, Dressing, & Chicken
  8. 351 Calories, 26g Protein, 4.1g Carbs, 2.0g Fiber, 2.2g Net Carbs
  9. If wanted-add 3 oz. sautéed & sliced chicken breast and lay across salad which will add nothing more than 129 calories & 22.8g protein.
  10. ASSEMBLY
  11. In large bowl toss lettuce with the dressing and add more cheese if wanted.
  12. Plate, put lots of cracked pepper on top and serve with a side wedge of lemon.
Notes
  1. Yes, I must confess I use anchovy paste. What’s not to love? Use what you need & stick it back in the fridge. It lasts forever. There are a few things I use for convenience and this is one of them.
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