Twisted Caesar Salad
Garlic has approximately 1g of carbohydrate per average-sized (3g) clove. However, it also contains inulin and fructooligosaccarides - both of which feed the healthy bacteria in our gut. Therefore, it is most definitely worth “making room” for it in your daily carbohydrate allowance.
While raw garlic has a very pungent taste and aroma, and is difficult for some people to digest, roasted garlic is more digestible and also has a milder, sweet taste and a creamy texture. Roasted garlic is delicious in salad dressings, spread onto crackers or bread, or mixed with butter on cooked vegetables.
To roast garlic, cut the tops off of whole, unpeeled bulbs. Drizzle each with 1 tsp of extra virgin olive oil and sprinkle with sea salt. Wrap each bulb separately in foil. Place them in the oven, on the bare rack, and roast at 350-degrees until they are soft. Let cool, unwrap the foil and squeeze out the pulp. Toss the papery skins.
This Caesar salad has unusual twists: it contains no croutons, but instead it has salty dills and earthy pine nuts. It makes for an interesting combination that you won’t soon forget. Be sure to use fresh Parmesan cheese. That powdered stuff in a can is nasty!
2 Tbsp roasted garlic
1 tsp dijon mustard
1 Tbsp raw honey, optional
Juice and zest of 1 lemon
2 egg yolks
1/2 cup extra virgin olive oil
2 Tbsp chopped olive-oil packed anchovies (about 1/2 of a 50g can)
1/2 cup finely grated fresh parmesan cheese, divided
1/2 tsp fine Himalayan sea salt
1/2 tsp ground black pepper
Make Dressing: In a small glass bowl, whisk together garlic, mustard and honey until smooth. Add lemon juice, lemon zest and egg yolks and whisk again until smooth. Whisking while drizzling, gradually add olive oil. Stir in anchovies, 1/4 cup of parmesan cheese, salt and pepper.
1 head romaine lettuce - washed and dried, leaves torn into large pieces
3/4 cup diced dill pickles
1/2 lb pastured bacon, diced and browned (but NOT crispy), divided
1/2 cup lightly toasted pine nuts
Caesar dressing (see above)
Assemble the Salad: In a large bowl, toss lettuce with dill pickles and 3/4 of the cooked bacon. Add dressing and toss to coat evenly. Turn into serving bowl and top with remaining bacon and parmesan and then the pine nuts.