This delicious and sumptuous Caesar salad would be suitable for dairy free, gluten free, paleo diets or even a detox diets. You can serve this with gluten free croutons using my linseed and almond bread  or you can add a tin of beans, or both if you want a really substantial main course salad.    

Caesar salad


Ingredients (choose organic where possible)

1 large or 2 small romaine lettuce
4 chicken breasts approx. 550-600g ( free range, organic ) 
30g pine nuts
2 slices of linseed and almond bread cut into cubes
1 tin black eyed beans (optional)
8 anchovy fillets

Ingredients for the dressing
2 egg yolks
30g pine nuts
1/2 to 1 clove garlic
1/4 cup of water
juice of 1 lemon
1 tsp Himalayan pink salt
freshly ground black pepper

  1. To cook the chicken put the breasts in an oven proof dish, cover in foil and cook in the oven for 30-35 minutes at 180C until cooked right through. Leave to cool and then cut into bite sized cubes or strips.
  2. To make the croutons put the bread cubes on a baking tray in a the oven at a low heat and cook until crisp right through, 100C for half an hour or so.
  3. To make the dressing put the egg yolks, 30g pine nuts, water, lemon juice, salt, pepper and pressed garlic into a Nutri Bullet and whizz until smooth. This will thicken slightly like mayonnaise but it will not be as thick.
  4. Separate the leaves of the romaine lettuce and wash. Dry thoroughly, tear into smaller pieces and place on a serving dish.
  5. Arrange the chicken on top the lettuce then sprinkle over the remaining pine nuts and the croutons.
  6. Drizzle the dressing generously over the whole salad and arrange the anchovies in a crisscross pattern over the top of the dish.



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