My husband is on Atkins and it’s not pretty. Never have I seen such amounts of meat and cheese cross the threshold. Speaking of thresholds… certainly mine will be reached if this continues much longer. I suppose I have no one to blame for his extra 20 pounds but myself, since every bite that passes his lips comes from me – with the exception of the very occasional (and very frowned upon) rogue visit to a McDonalds drive-thru. So I find myself searching for ways to change it up and add as much freshness to the mix as 20 grams of carbs a day will allow. That’s only about 3 cups of greens…
Seems like a good opportunity for a daily Caesar Salad! Normally, there would be some measure of guilt associated with all that creamy dressing, but not in this case. It’s encouraged, a necessity even. With my free hall pass in hand I’ve been whipping up Caesars just the way I like them, with loads of garlic and plenty of anchovy paste. I am too often disappointed when I order a Caesar off the menu in a restaurant, because I think they play it safe with the anchovy paste. So this recipe is made entirely to my (and thus my husband’s) taste, but I hope you anchovy and garlic lovers will love it too! I like to eliminate the step of emulsifying the egg and oil (plus I’m not crazy about eating raw eggs) by letting mayo into the mix.
I hope this is over soon. I mentioned to my hubby (Jedi-Joe) that his head looked smaller. He didn’t seem pleased with the compliment…Print This Recipe
7 inches of anchovy paste
1/2 tsp Worcestershire
1 lemon (juice + zest)
10 cloves of garlic, skins removed
2 T olive oil
1 cup Best Foods Mayo
sprinkle of salt
several turns of pepper
Combine all the ingredients above (except the mayo) in a mini processor and blend thoroughly. Move to larger bowl, add the mayo and mix to combine. Enjoy over Romaine, topped with croutons and shaved Parmigiano – add grilled chicken or shrimp if you like!