This is a paleo version (With AIP modifications of the classic Ceasar salad).
If you cannot eat eggs or egg-yolks, use a mashed avocado to substitute for most of the mayo ingredients
- ½ cup paleo mayonnaise (or a mashed avocado)
- 2 tbsp lemon juice
- 2 cloves garlic – crushed
- 1 tsp anchovy paste
- 1 tbsp nutritional yeast
- sea salt and freshly ground black pepper to taste
- 2 romaine hearts – torn
- 6 slices bacon (preferably from pastured pigs with no questionable ingredients)Thi
This was the salad that I made to serve with Hubby’s Birthday dinner.. a paleo, AIP (as long as you can tolerate eggs) Caesar salad.
If you cannot eat eggs, you could substitute avocado for the mayo although it might change the flavour. It should still give you the same mouth-feel however.
To make the Caesar salad you first need to make your mayo unless you have some in the fridge. If you are AIP, consider substituting some mashed/pureed avocado or guacamole. It won’t look the same but will give you the same kind of mouth-feel.
Mix the mayo (or avocado) with all the other Casear dressing ingredients (everything except the lettuce and bacon) and stir until well mixed. Set this aside in the fridge while you cook your bacon. You want it as crispy as you can get it without burning it as it is replacing the crunch of the croutons that are traditional in a Caesar salad. I like to cook mine in the oven on a wire cooling rack set over a rimmed baking sheet. Cool the bacon and crumble/chop it into small pieces.
Tear the lettuce into bite-sized pieces and place in a large bowl. Add the dressing and toss well. Plate the salad and scatter with the bacon pieces