In praise of our delicious (and lighter) spring-summer salads! So so good, I often leave the 'lean grilled' behind to maximize this full-on flavour tossed Caesar. We love our crisp leafy greens and tangy dressings especially with heading into warmer weather. I had to find a way to indulge with safe ingredients and bring this now rotational Parm favourite to glorious life. Simple luxuries are always the best. Recipe after the jump...
Ingredients (Makes 1 cup):
3 tablespoons mayonnaise
4 tablespoons fresh lemon juice
4 tablespoons Dijon mustard, smooth
1 clove garlic, grated
4 tablespoons pure light olive oil
4 tablespoons coconut nectar (or aminos) - soy-free
1/2 teaspoon honey
1/2 cup Parmesan cheese, freshly shredded
pinch of fine iodized salt
pinch of ground red cayenne pepper (or black pepper)
Directions:
Add all the ingredients to a bowl and whisk until smooth.
Chill in the refrigerator prior to serving. (Optional, but thickens the dressing)
To Serve: Add a 1/4 cup of the dressing to a large salad bowl. Add 1 Romaine heart (chopped, rinsed, and air-dried), and toss to combine. Finish with extra grated/shaved Parmesan.
Store the dressing in the refrigerator for up to 1 week.
