This recipe is easy to prepare, making it great for weeknight dinners and entertaining alike. You could add grilled rib-eyes for the perfect steakhouse inspired meal. Grilled chicken or sweet potatoes also completes the meal with little additional effort, and let’s face it that’s what it’s all about. More time with friends and family and less mess in the kitchen.
There is nothing better than something scrumptious that is easy to make.
We love Caesar Salad. Specifically, Tyler loves Caesar Salad. We eat this often, every week in fact.
It is important to note that this recipe can be found in both the Paleo and Dairy free categories. There is a note at the bottom of this recipe eliminating the parmesan for an altered yet still delicious salad. I also wanted to share a quick tip that I learned recently; pine nuts are toasted when they turn golden in color. If they become too brown, they will taste bitter. Interesting, the things you learn as you go.
I toast my pine nuts in a cast iron pan over low. Sometimes they still get away from me and a couple turn brown. Never mind though they still taste pretty good.
The sunlight falling across the table in this photo has got me longing for summer barbeques and days at the lake. Funny thing, I love winter but outdoor cooking can be pretty chilly. If you live somewhere warm, enjoy this salad outdoors in the sunshine. In the meantime, those of us in the North will enjoy grilling in the snow covered landscape.
- 2 romaine hearts, cut or torn into bite-sized pieces
- ¼ cup pine nuts, toasted
- ¼ cup grated Parmesan for garnish
- freshly ground black pepper
- 1 large egg
- 2 cloves garlic minced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dry mustard
- ¼ cup grated parmesan
- ¼ cup freshly squeezed lemon juice
- ¾ cup olive oil
- Toast the pine nuts in a sauté pan over medium heat until lightly browned, 5-10 minutes.
- Place all ingredients except lemon juice and oil in a blender. Blend on low until combined.
- With blender on low, pour in lemon juice then slowly drizzle olive oil into dressing, increasing speed to medium. Blend dressing until thick and creamy.
- Toss romaine with dressing and place in serving bowl. Sprinkle pine nuts and remaining ¼c parmesan over salad. Serve immediately with freshly ground black pepper.
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