Paleo Caeser Salad and Focaccia Bread

Caesar salads are a perfect example of a delicious dish but always seem to disappoint me when I order one somewhere, so I rarely do. I felt a sudden craving for one last weekend so I decided to make one but with a healthy twist.

Paleo Caesar Salad Instructions

Ingredients for the salad:

  • 3 hearts of romaine lettuce, chopped
  • 1 ripe avocado, diced
  • 4 slices of bacon (we love the bacon from Black Angus) 
  • 2 barbecued chicken breasts 

Ingredients for the dressing:

  • 1 large free range egg
  • 1 clove of garlic, smashed
  • 1/2 tsp of anchovy paste
  • 1 tsp of lemon zest
  • 1 tbsp of dijon mustard
  • 1 tbsp of capers
  • 1/2 tsp of black pepper
  • 1/3 cup of avocado oil

Ingredients for "The Parmesan"

  • 2 tbsp of raw cashew pieces
  • 1/2 of a garlic clove
  • 1/4 tsp of Himalayan salt

Ingredients for "The Croutons"

  • 2 tbsp of coconut oil
  • 1-1/2 slices of the olive and rosemary focaccia bread

Directions:

  1. Cook the bacon in a small pan. Once crispy, set aside and chop once cooled.
  2. For the dressing: place all ingredients in a tall glass jar and use your immersion blender to blend for a full 20 seconds. Set aside
  3. To make the parmesan: add the cashew pieces, garlic and salt in a small food processor until grated. Set aside
  4. Barbecue the chicken breasts to add extra taste. Set aside
  5. To make the croutons: melt the coconut oil over medium-high and throw in the diced pieces of focaccia bread until golden and crispy. Set aside
  6. Dice the avocado 
  7. Add the lettuce, avocado, dressing to a large bowl and mix well
  8. Add the chicken, bacon, croutons and parmesan and serve 

Olive and Rosemary Paleo Focaccia Bread 

Dry Ingredients:

  • 1 head of cauliflower, grated
  • 1.5 cups of almond flour
  • 1/4 cup of coconut flour
  • 1/4 cup of tapioca flour
  • 1 tbsp of chopped fresh rosemary
  • 1 tsp of baking soda
  • 1/2 tsp of cream of tartar 
  • 1/2 tsp of Himalayan salt (regular salt will also work)

Wet Ingredients:

  • 1/2 cup of coconut oil, melted
  • 1/2 cup of full fat coconut milk
  • 1 tsp of apple cider vinegar
  • 4 large eggs

Toppings:

  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of sliced green olives
  • 1 tbsp of chopped fresh rosemary 

Directions: 

  1. Preheat oven to 425F 
  2. Grease 9 x 13 baking sheet with parchment paper
  3. Use a food processor to grate cauliflower into small pieces
  4. Place cauliflower in microwave for 5 minutes
  5. Squeeze water out of cauliflower 
  6. Throw cauliflower into large bowl along with the remaining 'dry ingredients'. Mix well
  7. In another bowl, add all the 'wet ingredients'. Mix well
  8. Add wet ingredients to dry and mix with a spatula 
  9. Pour onto baking sheet
  10. Garnish with sliced green olives, salt and 2 tbsp of olive oil
  11. Place bread in oven but lower temperature to 375F, bake until golden brown (roughly 20-30mins)
  12. As soon as the bread is ready, drizzle with another 2 tbsp of olive oil 
  13. Transfer to a cooling rack and let the bread cool for 10-15 minutes. It should cut in 12 pieces