The first part of tonight's fabulous meal is Caesar salad (hold the croutons, though I could make some GF ones if I had the time). Finding any kind of diet-approved salad dressing is pretty much a nightmare, so I decided to make my own. I worked off the recipe from Bon Appetit (http://www.bonappetit.com/recipe/classic-caesar-salad) but made a double batch (so I could have a bunch leftover for later in the week) and adjusted for the garlic. Also... I used a mini food-processor to make this process insanely easy!
Place about 12 anchovy filets (drained from their oil) in the processor. Add 4 tbsp of garlic infused olive oil and 4 egg yolks. Blend that all up together until the anchovy is in really small pieces. Add in 5 tbsp of lemon juice, 1 1/2 tsp of dijon mustard, 1 tsp of kosher salt, and 1/2 tsp freshly ground black pepper. Blend that all up. Then little by little add in the 1 cup of vegetable/canola oil. At the very end, blend in about 1/3 cup of grated parmesan cheese. Taste it and add salt/pepper/lemon juice as needed. I also added a little bit of red chili flakes just to give it that extra punch. Put it in the fridge for at least an hour to let all the flavors meld.
And there you have it! Gluten-free and low-FODMAP (but not vegan or completely dairy free) Caesar dressing!
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