Food and drink Super Healthy Caesar Salad Serves 4 2 heads of clean and chopped romaine lettuce (desired) Dressing 2 egg yolks (organic) 2 teaspoons Dijon mustard 5 garlic cloves, minced 2 anchovies 2 tablespoons freshly squeezed lemon juice 1 teaspoon Worcestershire sauce ½ cup MCT oil 1 teaspoon coarsely ground black pepper ¼ cup grated Parmigiano-Reggiano Garnishes ½ avocado, sliced Shaved Parmigiano-Reggiano Slivered sun-dried tomatoes (soaked for 2 hours in MCT oil) Chopped almonds Multi-grain or gluten-free croutons Break the lettuce into bite-sized pieces and place in a large bowl. Set aside. Place egg yolks, mustard, garlic, anchovies, lemon juice and Worcestershire sauce into a food processor or blender and process until smooth. With motor running, slowly add MCT oil. Transfer to a bowl. Season the dressing with black pepper. Fold in the Parmigiano-Reggiano cheese. Toss lettuce with dressing. Garnish with slices of avocado, shaved ParmigianoReggiano, sun-dried tomato slivers, chopped almonds and croutons. Suggested wine Big, fat Chardonnay (from a warm climate with at least 14% alcohol). A warm-climate Chardonnay with high alcohol will possess good fattiness (viscosity) to match the fattiness (although healthy fattiness) in this salad. CSANews | SPRING 2016 | 39
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