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Caesar Salad with Roasted Garbanzo Beans

Active Time: 30 minutes
Total Time: 30 minutes
  • Low Carb/Paleo
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Why we love it:

I love a simple Caesar but it has to be done well. The dressing is easier than you might think - and since the rest of the meal is uncomplicated let’s make a real from scratch Caesar! If you love anchovies, use filets so you can drape some on top. If you don’t eat fish at all, there’s a note about that, too.

Ingredients

  • 1 Tablespoon Unsalted Butter
  • 3 cups Bread (cubes from a baguette or sliced sandwich loaf)
  • 12 teaspoon Garlic Salt
  • 12 cup Vegetable Oil (plus a little more)
  • 12 teaspoon Anchovy (paste or filets, or omit - see note in substitutions)
  • 6 Eggs
  • 1 clove Garlic
  • 12 teaspoon Dijon Mustard
  • 1 Lemon (zest and juice, divided)
  • 3 Tablespoons Parmesan Cheese (finely grated, reserve some for garnish)
  • 1 head Romaine Lettuce
  • 1 15-ounce can Garbanzo Beans
  • 12 teaspoon Paprika
  • 12 teaspoon Kosher Salt
  • 12 teaspoon Black Pepper (freshly ground)

Cooking Instructions

  • 1. HEAT OVEN TO 425 DEGREES
  • 2. CROUTONS

    Use a large, heavy baking sheet with sides, slice the butter thinly and scatter on the bottom of the pan. Tear or slice your bread into cubes - I aim for about 1” cubes but you can make them larger or smaller. Toss bread with garlic salt and a little drizzle of oil. Layer over the butter on the pan and place in the oven. Bake for about 3 - 4 minutes, then toss and keep baking until they’re golden all over and crunchy. Remove to cool.

  • 3. DRESSING

    In a blender, add the anchovy paste, the yolks of 2 of the eggs (save the whites!), garlic clove, and dijon. Turn on and blend for about 30 seconds. Zest in the lemon and squeeze in ½ of the juice. Get the oil ready, turn the blender on low, and SLOWLY drizzle the oil in through the top of the blender. It will feel ridiculously slow at first, but just drizzle in a few drops at a time. Take your time and stay steady. Eventually you can add a little more quickly but don’t rush, you’ll hear the mixture change its sound as it gets thicker. Going slowly creates the emulsion. When it is thick enough, you should have used most of the oil, you can use a little less if it gets too thick (like a mayo consistency). Add most of the parmesan to the blender but reserve some for garnish.

  • 4. TROUBLESHOOTING

    TOO THICK - by hand, whisk in a little more lemon juice, water, or a ½ teaspoon of cider vinegar

    BROKEN - if you went too fast with the oil, remove half the contents from the blender, and add another egg yolk. Turn the blender back on and very slowly stream in the rest of the liquid that you removed. It will come back together

    TOO THIN - keep adding more oil

  • 5. LETTUCE

    Chop the romaine and rinse in a colander as needed. Let it hang out in the sink to drain.

  • 6. EGGS

    Place 4 of the whole eggs in a pot and cover with water. Bring to a boil, then cover and turn off the heat. Time for 9 minutes. When done, drain the water and run under cool water. Crack and peel the eggs.

  • 7. GARBANZO BEANS

    Drain and pat dry the beans. Toss on a baking sheet with the paprika and a pinch of salt and a drizzle of oil. Roast for about 8 minutes, shaking occasionally, until golden brown and crispy.

  • 8. SERVING

    In a large bowl, toss the lettuce, beans, croutons, and dressing to taste. Pile high on plates. Top with halved hard boiled eggs and garnish with reserved parmesan and freshly ground black pepper.

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Substitutions

  • GLUTEN FREE:
    use GF bread or omit croutons
  • DAIRY FREE:
    you can’t make this without eggs but you can omit the parmesan
  • EGG FREE:
    to make without eggs, start with vegan mayo and stir in lemon, dijon, and mashed garlic. Stream in a little water to get the right consistency
  • ANCHOVIES:
    obviously not vegetarian. Omit if you don’t eat fish. Use a ¼ teaspoon of vegan Worcestershire sauce or soy sauce if needed. But make the dressing without it first and see if it feels like it lacks depth
  • GARLIC SALT:
    if you use garlic powder instead, add salt as well
  • DRESSING:
    buy it! It’s fine
  • AVOCADO:
    also delicious, though different, to toss in an avocado while blending - you’ll likely need more water to thin it out
  • KIDS CORNER:
    kids may eat the components of this if served separately. If you have to add a steamed vegetable, or fry one of the eggs on the side to a get a full meal, try that

Prep Ahead & Use It Up

  1. The dressing can be made 2-3 days in advance
  2. Wash and dry the lettuce, store for about 3 days in a tupperware; longer may be ok but it could wilt or spoil more quickly
  3. Make croutons. You may “re-toast” them in a toast oven or regular oven for a minute before tossing the salad
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