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I have very strong feelings about Caesar salad. There is absolutely no salad I love more. It is king. Yes, it’s that serious. I have not, however, always been a purist. I’ve gone through more than my fair share of bottles of Caesar dressing, adding it to leaves of all type, instead of the traditional romaine lettuce. I’ve also tasted versions from at least a dozen or so different restaurants. At some point, I even went through this weird phase where I was religiously eating a pre-made Caesar salad from a well-known big box store. Judge me if you must.
Now, I try to stick closely to more fresh and authentic versions. Something about a freshly made Caesar dressing excites me more than I care to admit here. I do stray a little from Cesare Cardini’s (father of the Caesar salad) original creation though. I omit the Worcestershire sauce and use anchovy paste. To me, the umami from anchovies is simply unmatched.
Since this is a mostly keto/low-carb blog, I have to address the matter of the croutons. Luckily, there are SO many low-carb bread options readily available. You can use your favorite low-carb bread recipe, or even pick up a loaf from Amazon. Most national grocers now carry bread that caters to us low-carb folks. What I used in this recipe was Nature’s Own Life Double Fiber Wheat Bread, at 6 net carbs per slice. You can use as much or as little as you like, but I used 1 slice per person.
Try this recipe out and let me know what you think!
- ½ cup Vegetable Oil
- 3 tbsp. Extra Virgin Olive Oil
- 2 Large Egg Yolks
- 1 tbsp. Dijon Mustard
- ¼ cup Parmesan Cheese (plus more for serving)
- 3 tbsp. Lemon Juice
- 2-3 tbsp. Anchovy Paste
- 2 Garlic Cloves, minced
- ½ tbsp. Salt
- 1 tsp Black Pepper
- 4 tbsp. Butter, melted
- 2 Romaine Hearts, halved and separated
- 2 slices Bread (of choice), cut into small even squares
- 1 tbsp. Italian seasoning
- Preheat oven to 400 degrees
- In a small dish, melt 4 tbsp. butter. Add Italian seasoning to the butter after melting.
- Toss the small squares of bread in the melted butter until evenly coated.
- Add bread to a baking sheet, and place in the oven for 10 minutes, or until they are crisp and golden.
- In a mixing bowl, add the egg yolks, vegetable oil, olive oil, mustard, lemon juice, anchovy paste, garlic, Parmesan, salt, and pepper. Whisk ingredients until well combined, about two minutes. Chill in refrigerator if desired.
- Remove bread from oven.
- On a plate or serving dish arrange lettuce leaves in desired fashion, add croutons and dressing, top with Parmesan cheese. Serve and enjoy.