Paleo Caesar Salad for 2
Author: 
Serves: 2
 
Ingredients
  • 1 head of romaine lettuce, chopped
  • 1 anchovy, chopped finely, optional
  • ½ tbsp garlic, minced
  • ½ tbsp dijon
  • a little less than a tsp of worcestershire*
  • ½ small egg yolk
  • 2 tbsp extra virgin olive oil
  • juice of ½ small lemon, or more to taste
  • a little less than ½ tbsp red wine vinegar
  • fresh pepper, to taste
  • Croutons, optional
Instructions
  1. Place anchovies (optional), dijon, and fresh garlic in a large bowl. Mix with a fork.
  2. Add the egg and worcestershire and mix with the fork.
  3. Slowly add the olive oil while stirring with the fork.
  4. Add the lemon juice, vinegar and fresh pepper. Mix with the fork.
  5. Mix in the lettuce.
Notes
*I still use Lea & Perrins original worcestershire sauce. It is gluten free, but does contain added sugar/molasses. Since this recipe uses such a small amount I do not worry about it. Here is a 100% Paleo/Whole30 option.

This dressing contains raw egg and should be consumed within 24-48 hours.

For step by step picture instructions (or the original salad for 6) check out my Caesar Salad post.
Nutrition Information
Serving size: ½ Salad Calories: 135 Fat: 15g Saturated fat: <.5g Unsaturated fat: 10 Carbohydrates: <.5g Sugar: <.5g Sodium: 120mg Protein: <1g
Recipe by Apples to Zoodles at https://applestozoodles.com/paleo-caesar-salad-for-2/