Before David went AIP we had gotten into a habit of eating Caesar salad with grilled chicken for dinner almost once a week. But cut out grains, eggs, and dairy and Caesar salad becomes… lettuce. It took me a while to have the pantry ingredients to create this recipe, but it was worth it for the look on David’s face when he took his first bite!
I use Chosen Foods vegan mayo because it’s the only one I’ve found locally that doesn’t include rice syrup. It’s also soy free. It’s quite tangy (in a good way) and a little runnier than traditional jarred mayo.
Don’t be afraid of anchovy paste! Get it in a tube, store it in the fridge, and starting adding a not-fishy umami blast to… basically everything.
As for the other salad components: For croutons I use my AIP focaccia either just torn up (it tends to dry out overnight) or tossed in a little vegan butter and garlic and toasted into proper croutons. Follow Your Heart makes a grated vegan parmesan that’s quite passable, but you probably wouldn’t miss omitting it. And romaine lettuce or whatever greens you have around… kale Caesars are delicious, or baby spinach is what we usually have a giant $5 organic box of in the fridge.
Paleo Caesar Dressing (Dairy Free, Egg Free)
Ingredients
- 2 heaping T vegan mayonnaise
- 1-1/2 t nutritional yeast
- 1 t anchovy paste
- Freshly cracked pepper to taste
Instructions
- Combine all ingredients in a small bowl and whisk thoroughly. Pour over salad and enjoy!