One of my husband’s favourite meals has always been Caesar Salad. Creamy boiled eggs, salty bacon and lashings of dressing, topped with crispy slices of chicken.
Salad dressings are by far one of the hardest things to buy when you have to omit gluten, dairy and soy, but luckily they are really easy to make. Even Caesar dressing!
I make this salad all the time in summer, often changing the veggies according to what’s in the garden at the time. Sometimes it will be rocket and baby spinach in place of the traditional cos lettuce. Tomato, cucumber, french beans and all manner of herbs are often added in, depending on my whim of the day.
Even my daughter who swears she absolutely detests anchovies, drowns her salad in the thick and creamy dressing. Lol!! I won’t tell her the ingredients if you won’t!!
Chicken Caesar Salad
Ingredients
Dressing
- 1 egg
- 3 anchovy fillets
- 2 cloves garlic chopped
- 2 tbsp apple cider vinegar or lemon juice
- 1/4 cup nutritional yeast flakes
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 cup olive oil, mild
- 1/4 cup almond milk or coconut milk
Croutons
- 4 slices gluten-free bread cubed
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp dried thyme
Salad
- 1 tsp olive oil extra
- 2 rashers bacon diced
- 4 Eggs hard boiled & quartered
- 1 cucumber diced
- 1 cos lettuce (romaine lettuce)
- 1 red capsicum diced
- 1 red onion thinly sliced
- 4 button mushrooms thinly sliced
Instructions
Dressing
- Blitz all ingredients together in a blender until smooth.
Croutons
- Combine the oil, garlic powder and thyme in a fry pan over medium heat and toss the bread cubes in it to coat.
- Cook over medium heat, stirring constantly until golden brown.
- Remove from heat immediately and set aside.
- Add the extra oil into the pan the croutons were cooked in, and cook the bacon over medium heat until browned and set aside.
Salad
- Toss together all salad ingredients with the bacon and croutons.
- Serve with the dressing.
