The Eating in the Raw Caesar Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is based on Carol Alt's recipe from her cookbook, The Raw 50. Her introduction states, When I put this recipe in Eating in the Raw, people loved it so much I knew I had to share it again. It's not vegan, but it is 100 percent raw, irresistibly tasty, and very nutritious. In fact, it could be a dinner all by itself. The ingredients are basically the same as a conventional Caesar salad but this raw version is, in my humble opinion, much better for you. I haven't tried this yet, although I plan to in the near future. Ingredients:
1 garlic clove, chopped |
2 heads organic romaine lettuce, chopped into bite-size pieces |
1/2 cup raw milk, grated |
pecorino romano cheese or parmesan cheese |
1/2 cup cold-pressed extra virgin olive oil |
1/2 cup raw apple cider vinegar |
1 fertile organic egg |
2 tablespoons braggs liquid aminos |
1/2 lemon, juice of |
Directions:
1. Crush the garlic clove and use it to rub the inside of a large wooden salad bowl.
2. Add the lettuce to the bowl.
3. Combine all the dressing ingredients in a medium mixing bowl.
4. Toss the dressing with the romain lettuce and serve.
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