classic caesar salad dressing

traditional caesar salad dressing | a nutritionist eats

Let’s start off 2014 with a salad (and kale!), shall we?

Lately I’ve been all about making food the way it was intended.

Cookies? Need white flour and white sugar.

Mushroom lasagna? Requires homemade béchamel.

traditional caesar salad dressing | a nutritionist eats

And caesar salad? A dressing with egg yolks* and anchovies.

(Kale is always allowed in my world.)

Real caesar salad dressing must have egg yolks and it must have anchovies. There are no ifs, ands or buts about it!

traditional caesar salad dressing | a nutritionist eats

The egg yolks emulsify the dressing and give it richness. The anchovies give it the umami flavor that we all love in caesar salad dressing. Both totally necessary.

While the caesar dressing isn’t light, this version is so bright and flavorful that  you don’t need much parmesan cheese or croutons to finish it off. To make it a complete meal, top the salad with grilled chicken breast or salmon. You’re going to love it!

Classic Caesar Salad Dressing

by Emily Dingmann

Prep Time: 10 minutes

Keywords: salad entree side

 

Ingredients (about 1 cup)

    For the Dressing

    • 1 clove of garlic
    • 1 Tbsp anchovy paste
    • pinch of salt
    • 2 egg yolks
    • 4 Tbsp lemon juice
    • 1 tsp dijon mustard
    • 1/4 cup oil (blend of olive and canola)
    • salt & pepper

    For the Salad

    • thinly sliced romaine
    • thinly sliced kale (if desired)
    • shredded parmesan
    • croutons

    Instructions

    For the Dressing

    Mash garlic, anchovy and salt into a paste with a knife blade. Put in a medium size bowl.

    Whisk in egg yolks, lemon juice and mustard.

    While constantly whisking, add in oil, drop-by-drop until glossy.

    Salt and pepper to taste.

    For the Salad

    Toss lettuce with dressing and top with shredded parmesan and croutons.

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    traditional caesar salad dressing | a nutritionist eats

    *Consuming raw eggs may increase your risk of foodborne illness, especially if you have a medical condition.

     

    daily eats: 11.11.13

    Hello, hello! How is everyone? In shock that its mid-November like me? Good because I’m in major denial. I’m back for a daily eats post, not with any theme…just a healthy day of food. :)

    coffee: totally deserves its own food group, no? I had mine with 1/2 & 1/2. I tried to switch back to coconut creamer (to reduce the dairy in my life) but I just can’t. Coffee is one of life’s simple pleasures and I love it so much more with 1/2 & 1/2. So that’s what I drink it with.

    Today I got up early (well, the same time I would get up to go to the gym) and instead of working out, I got ready and went to Starbucks instead. It saves me time on the commute and gives me an opportunity to write, work on the blog and create other content, it’s such a nice way to start the day.

    breakfast: protein pancakes + maple syrup + creamy nutzo. This was the first time trying the banana hazelnut flavor of flapjacked protein pancakes – SO good.

    lunch: chicken shawarma + greek salad (lettuce + cucumber + tomato +  feta + olives + olive oil + red wine vinegar + oregano). The shawarma recipe, though slightly involved, didn’t take too much time and was delicious. I would recommend it!

    Normally I get really snacky in the afternoon, but I spent the afternoon at the doctors office so I wasn’t able to think too much about food. I did however have a smoothie prepared and ready to go. :)

    snack: smoothie (vanilla tera’s whey + 1/2 banana + 1 cup frozen berries + 1 cup almond coconut milk) 

    workout: now that I’m no longer training for my half marathon, I’ve pretty much stopped running. I think I’ll get back into it, but I’ve been looking forward to mixing it up again. I was still sore from two rounds of the 7-Minute Workout on Saturday (a good indication I need more lunges, squats and triceps dips in my life) so I kept it easy with 25 minutes elliptical + 25 minutes incline walking on the treadmill.

    dinner: per usual, I changed our dinner schedule this week. It never fails! Steak + veggies was on the menu, but we ended up with Chipotle. I had a chicken salad + fajita veggies + salsa + greek yogurt (for sour cream) with some chips + guacamole.

    dessert: two dark chocolate peanut butter cups

    approximate nutrition stats: 1,750 calories, 82 grams fat (41%), 135 grams carbohydrates (30%), 28 grams fiber, 70 grams sugar, 130 grams protein (29%)

    Thinking about those in the Philippines affected by Typhoon Haiyan – the destruction is heartwrenching. Give something if you can, they need it. 

    lentil, beet & goat cheese salad

    I’ve been making great little “bento box” lunches lately. It’s worth mentioning that I don’t have a real bento box. It’s a gladware plastic container.

    But it serves the same purpose and I’m kind of obsessed with these lunches. The biggest portion is reserved for vegetables – usually grape tomatoes, carrots and cucumbers or green beans; the small portion is for seaweed salad (I know, such a random Costco purchase); and the medium is for a lentil salad. And then I’ll add a chicken sausage or hard-boiled eggs on the side. Sometimes I keep it simple and toss the lentils with green onions, an easy dressing and some quinoa. And sometimes things get a little fancier.

    Like beets, goat cheese and shallots fancier. I can’t take the credit for the idea, it came from a cafe near my office (clementine) but it is a delicious mix of slightly sweet + savory. In this particular lentil salad, beets are diced as finely as possible and tossed with lentils, shallots, goat cheese and a mustardy vinaigrette.

    Side note: lentils are my favorite bean of all time. Please say you love them as much as I do!

    This salad makes the perfect side dish (and could totally work as a main salad too) for lunches or dinners and if you buy pre-cooked lentils and beets, it comes together quickly! Because I tend to make rather involved packed lunches, I usually take any shortcuts I can get. I hope you enjoy this salad as much as we have!

    Lentil, Beet & Goat Cheese Salad

    by Emily Dingmann

    Prep Time: 15 minutes

    Keywords: salad side gluten-free high fiber high protein kosher vegetarian beans cheese fall

     

    Ingredients (4-6 servings)

    • 1 medium shallot, thinly sliced
    • 1/4 cup apple cider vinegar
    • 1/4 cup olive oil
    • 1 Tbsp dijon mustard
    • salt & pepper
    • 16 oz (about 3 cups) cooked lentils
    • 8 oz (about 1 1/2 cups) beets, diced as small as possible
    • 4 oz goat cheese
    • optional: sliced green onion for garnish

    Instructions

    Soak sliced shallots in cold water for at least 10 minutes. (To make them a little less potent.)

    Whisk together apple cider vinegar, olive oil, mustard and salt & pepper. Toss with salad.

    Toss together with remaining ingredients.

    Top with crumbled goat cheese and garnish with green onion.

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    simple kale salad

    I have a love/hate relationship with kale salads. Typically when I get them at restaurants (most notably All Hail Kale (with tempeh!) at Veggie Grill) I love them. I could eat them for days. Then when I go home and try to create an equally delicious kale salad at home, it never stacks up.

    Yes, I realize my problems could be worse.

    But I want to make a healthy kale salad at home. One that is both delicious, satisfying and not boring. And not too much work.

    This is it. Thinly sliced kale is massaged with olive oil, raw apple cider vinegar and salt and tossed with shredded cabbage and carrots, toasted sunflower seeds, dried cranberries and feta cheese. It has all of the textures and flavors that make restaurant salads so good and you can easily make it a main meal by adding some chicken, tempeh, diced avocado, etc. Truly a superfood salad!

     

    Simple Kale Salad

    by Emily Dingmann

    Prep Time: 20 minutes

    Keywords: raw salad gluten-free high fiber low-carb kosher nut-free soy-free sugar-free vegetarian kale

     

    Ingredients (2 main salads)

    • 8 cups thinly sliced kale (any variety or mix)
    • 1 Tbsp olive oil
    • 1 Tbsp apple cider vinegar
    • sprinkle of salt
    • 1 cup red cabbage, thinly sliced
    • 3 carrots, shredded
    • 1/4 cup toasted sunflower seeds
    • 1/4 cup dried cranberries
    • 1/4 cup crumbled feta cheese

    Instructions

    In a large bowl, drizzle olive oil, vinegar and salt over kale.

    Lightly massage. Set aside for 20 minutes to a day or two.

    Toss with cabbage and carrots.

    Top with remaining ingredients and serve.

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    Side note: I showed Richie how to “massage kale” last night and he was not impressed. :)