Paleo and Keto Friendly Caesar Salad
Recipe GLPR6f848201a2b703
A nutrient-dense Caesar salad built on fresh romaine and endive, bound together with a silky egg-based dressing enriched with anchovy paste, Dijon mustard, and capers. Crispy bacon and homemade croutons provide satisfying texture, while avocado oil and ghee deliver rich, clean fats. This salad meets both Paleo and Keto dietary requirements and makes an elegant starter or light main course.
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Ingredients
8 slices bacon, thick-cut slices
2 hearts romaine lettuce hearts, chopped
1 large endive, large, chopped
1 large egg
3 cloves garlic cloves, smashed
½ teaspoon anchovy paste
1 teaspoon preserved lemon or lemon zest
1 tablespoon Dijon mustard
1 tablespoon capers
½ teaspoon freshly ground black pepper
⅓ cup avocado oil
2 tablespoons bacon drippings
¼ teaspoon Himalayan salt
2 tablespoons ghee
2 tablespoons raw cashew pieces
Directions
Cook the bacon slices using your preferred method (pan-frying or oven-roasting) until they reach your desired crispness. Once cooked, transfer to a paper towel-lined plate to drain. Reserve the bacon drippings for the dressing. Once cooled slightly, chop or break the bacon into bite-sized pieces.
In a small bowl, combine the raw egg, smashed garlic cloves, anchovy paste, preserved lemon (or lemon zest), Dijon mustard, capers, and black pepper. Whisk these ingredients together to blend the flavors thoroughly.
While whisking constantly, slowly drizzle in the avocado oil in a thin stream, incorporating it steadily to emulsify the dressing. Once the avocado oil is incorporated, whisk in the reserved bacon drippings until the dressing is smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
Heat the ghee in a large skillet over medium-high heat. Add the raw cashew pieces and toast them for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and set aside.
In a large bowl, combine the chopped romaine lettuce hearts and chopped endive. Drizzle the Caesar dressing over the greens and toss gently but thoroughly to coat all the leaves evenly.
Divide the dressed salad among four serving plates or bowls. Top each portion with the cooked bacon pieces and toasted cashew pieces. Serve immediately while the bacon is still warm and crispy.
