This week has been a super productive one in the kitchen. I have several recipes lined up to post which doesn’t happen as often these days. I’m back into full renovation mode at the house/ business and back to painting up a storm when the weather is crappy and I don’t want to be outside. I can’t wait to show you all of the projects I’m working on.
This caesar salad is Whole 30 compliant, paleo, gluten and dairy free. It’s so filling and satisfying! I recently purchased the Ninja air fryer and I’m completely obsessed. It’s so fast and makes everything crispy and delicious. Since caesar salads are known for those big crispy croutons, I switched things up with a potato ‘crouton’ thanks to the air fryer. Holy heck, they take your salad to another level. Turns out, you CAN make friends with salad. WHO KNEW.
Hope your Thursday is fab! Keep an eye out for some more recipes this week and don’t forget to follow me on Instagram @sincerely_les!
Sincerely,
Les
Yields 2 large dinner sized salads
Ingredients:
For the chicken:
2 Large organic chicken breasts (I use Blue Goose)
salt and pepper to taste
thyme leaves
For the dressing:
1 cup light olive oil
1 free-range egg (room temperature)
3 cloves of garlic
1/2 tsp salt
1/2 tsp fresh cracked pepper
3 anchovy filets (packed in oil)
juice of half a lemon
1 tbsp red wine vinegar
2.5 tsp dijon mustard
For the salad:
romaine lettuce
baby tomatoes
red onion
chopped avocado
toasted pine nuts (i used 1.5-2 tbsps per salad)
2 large yellow flesh potatoes
avocado oil (about a tbsp)
6 strips of cooked bacon (I use Maple leaf Naturals reduced sodium bacon. It’s the only one locally that is Whole30 compliant)
1 boiled egg (9 min egg) grated
Method:
Cut potatoes into ‘crouton’ shaped squares, toss in avo oil and sprinkle with salt. Roast using an air fryer for 12-15 minutes (shake the potatoes half way to ensure crispiness) or line a baking sheet with parchment paper and bake at 425 F until crispy (flipping halfway through baking time).
Butterfly the chicken breasts so that they are thin, easy to grill and cook quickly (They also make nice strips when cut them up after bbq’ing). sprinkle with salt pepper and thyme leaves. Grill until internal temp reaches 165 F.
While your chicken is grilling, add 1 cup of light olive oil to a wide mouthed mason jar and the egg. Using an immersion blender, place the head of the blender over the egg and blend until it begins to emulsify (it should become a thick and mayo like consistency). Add the rest of the dressing ingredients and blend until well combined.
In a small pan, toast pine nuts over medium heat. The key to a nicely toasted nut is to shake the pan often so that they don’t burn. Toast nuts until lightly browned and fragrant. I used about 1.5 tbsps per salad. Wash all veggies and arrange to your liking on a plate. Cut bacon into small pieces and sprinkle, along with the pine nuts, over the salad. Drizzle with caesar dressing and top each salad with half of the potato ‘croutons’. Arrange sliced chicken on top and grate a boiled egg over top. I used to a regular ol’ cheese grater and it worked just fine. Just watch your fingers! Enjoy, friends!
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