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When I go to dinner and someone says ,"I want something healthy and light, I think I'll just get a salad" and then proceeds to order a Caesar Salad, I want to scream!!! Instead I bit my tongue (not easy for me).. But what I want to tell them, is when it comes to salads, Caesar isn't as "healthy" of a choice as they might think. Traditional Caesar is loaded with oil, raw eggs, cheese, butter soaked croutons and possibly bacon with a "side' of lettuce. This salad is made with "healthy" fats and is low in carbs making it a guiltless indulgence that you will want to add to your repertoire of meal. Paired with salmon, grilled chicken or on the side of vegetable lasagna. Also, 1 cup of cashews maybe make enough dressing for two meals. It can be stored in refrigerator for a week. Look for my recipe for brazil nut cheese to replace the croutons. Enjoy with NO GUILT!
Dressing:
½ cup raw cashews
½ cup water (or as needed)
¼ cup lemon juice
2 tablespoons nutritional yeast
1 tablespoon Dijon mustard
2 teaspoons capers
1 clove garlic
Salad:
I head of romaine lettuce ,cut into 1 inch ribbons
1 head of lacinato Kale, cut and destemed
Juice of a lemon
1 teaspoon of olive oil
¼ teaspoon of sea salt
Pecorino cheese
Red onion
Instructions
Instructions
Soak Cashews for 4 hours in water or boiling water for 5 minutes. Drain.
Add the cashews and remaining ingredients and blend for a minute on high until creamy. Store in an air-tight container in the fridge for up to a week.
Add kale, salt, lemon juice and olive to a large bowl and massage leaves for 3 minutes until kale is limp and edges have softened. Add romaine and dressing, toss until leaves are covered with creamy dressing.
Top with sliced red onions (cone 4) and shredded pecorino (cone 1).
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