Un Caesar Salad
Salads, Barbeques and summer just seem to go together. This is another family favorite. The addition of macadamia nuts instead of croutons makes it Gluten Free. Skip the Worcestershire if you don't have Gluten Free. Its really low carb. Adapted from A Matter of Taste, Lucy Waverman and James Chatto
Ingredients
- 2 - 3 hearts of Romaine lettuce (10 cups/330 gr) ends trimmed 4 CHO
- ½ cup (50 grams) diced and sautéed prosciutto 0 CHO
- ½ cup Macadamia nuts smashed* 1.5 CHO
TOTAL CHO 5.5 CHO
Dressing:
- ¼ cup (52 gr) mayonnaise 0 CHO
- ¼ cup (21 gr) grated Parmesan cheese 0 CHO
- ¼ tsp. minced garlic 0 CHO
- 2 Anchovy fillets chopped 0 CHO
- 3 TBSP fresh lemon juice 0 CHO
- *1 tsp. Wizard's GF Worcestershire Sauce 1 CHO
- ½ cup olive oil 0 CHO
- Parmesan cheese shards to Garnish if desired 0 CHO
- Pepper to taste
TOTAL CHO 6.5 CHO
- CHO will depend on serving size
Instructions
- Dice prosciutto and in a small pan sprayed lightly with cooking oil, sauté until just crisp but not burned. Remove from heat and cool on paper towel.
- Wash and trim lettuce. Tear or cut into bite size pieces and add to salad bowl.
- Add macadamia nuts to a ziplock bag and with a rolling pin, roll to coarsely smash the nuts.
- Place all dressing ingredients in a blender or mini food processor and puree. While machine is running slowly pour in olive oil (if you can depending on style of your processor).
- Combine lettuce and dressing. Top with prosciutto and macadamia nuts. Garnish with Parmesan shards, if desired, and let everyone add pepper from the pepper mill.
