Prep time – 30mins
Cooking time – 0mins
Serves – 8
| Ingredients | Qty | Protein | Fat | CHO |
| THE DRESSING | ||||
| Anchovy fillets – 6 | 6 | 6 | 2 | 0 |
| Egg yolks – 2 large | 2 | 5 | 9 | 1 |
| Garlic – 1 clove | 1 | 0 | 0 | 0 |
| Lemon juice – 2 tablespoons | 40ml | 0 | 0 | 2.5 |
| Dijon mustard – 1 teaspoon | 5ml | 0 | 0 | 0 |
| Olive oil – 2 tablespoons | 40ml | 0 | 40 | 0 |
| MCT or macadamia oil – 1/2 cup | 125ml | 0 | 125 | 0 |
| Parmesan, finely grated – 3 tablespoons | 24g | 7 | 6 | 1 |
| Salt and pepper to taste | n/a | 0 | 0 | 0 |
| THE SALAD | ||||
| Boiled eggs, medium size – 8 | 8 | 50 | 42 | 4.5 |
| Chicken breast, grilled – 600g | 600g | 185 | 27 | 0 |
| Cos lettuce – 2 large | 600g | 8 | 2 | 7 |
| Cherry tomatoes, halved – 24 | 400g | 3.5 | 1 | 11 |
| Croutons, made from low carb bread – 2 cups | 2 slices | 24 | 13 | 5 |
| Extra parmesan – 2 tablespoons | 18g | 5 | 6 | 0.1 |
| Total per serve | 37g | 34g | 4g |
Serves – 8
per Serve – 470 cal / 1950 kJ
The classic Caesar dressing, with some extras to make a meal.
Dressing
- Mash and chop the anchovy fillets and garlic into a paste – using the side of a knife blade helps.
- Scrape the paste into a medium bowl.
- Whisk in the egg yolks, lemon juice, and mustard.
- Then, adding drop by drop to start, gradually whisk in olive oil, followed by the MCT, macadamia or other mild-tasting oil.
- Whisk until dressing is thick and glossy.
- Mix through the Parmesan.
- Season with salt, pepper, and more lemon juice if needed.
Croutons
- Tear up the bread into chunks and arrange it on a baking tray.
- Toast under a grill or in the oven at 180 degrees until lightly brown and toasted.
- If watching carbs it is important to use very low carb bread.
Salad
- Toss the lettuce and croutons with the dressing and divide across serving bowls.
- Top with the chicken, boiled eggs and tomato.
- Drizzle over any extra dressing and sprinkle with parmesan.
