I don’t know about you, but dinner to me really needs to be light. I sleep far better with a light dinner and a lot of vegetables. We so rarely eat red meat that if we should have red meat for dinner, neither my husband nor myself sleep well. And then I won’t even go into the trials and tribulations of my gastrointestinal tract the next day!
My husband makes a healthy Caesar Salad that is the basis for many great meals. We’ve tweaked this recipe for 14 years and it’s almost perfect! Tonight, I’m baking fresh Yellow Tail Snapper and we’ll put chunks of it into the salad. Below is the recipe and photo. At one time, we added grilled shrimp but when I found I was highly allergic to shrimp (a favorite food since childhood), since then we’ve experimented more. Now our go-to is either fresh fish, lobster chunks or chicken.
In a large stainless bowl wisk together:
Note: All ingredients are organic
1/4 tsp sea salt
1/4 tsp freshly ground paper
1/4 tsp dried mustard
6 drops of organic Worcestershire sauce
1/2 lime, squeezed (lemon will do)
Scant 1/4 cup good quality organic olive oil ( we love Oleo Beato)
1 heaping tablespoon soy-free Veganaise
1 small clove garlic, pressed (Remove the green center)
Hand tear an entire clamshell of Organic Girl romaine hearts into appropriate size pieces, and add to the bowl.
Add about 1/4 cup of shredded mixed Italian cheeses.
Great as is or you can add fresh fish, shrimp or chicken.
Add croutons to taste (we use gluten free croutons)
Toss well. Spoon onto chilled salad plate. Garnish with freshly grated parmesan cheese.
It’s an entire meal!
Notes: My husband reminded me of a few notes to add.
(1) The Veganaise is used in lieu of a whole raw egg, as a binder.
(2) The romaine I mentioned is what we use simply because it’s triple washed, organic and a measured 10 oz package. No guessing as to the amount we’re using.
(3) The Worcestershire sauce we use is organic and vegan, meaning it’s without the fishy-anchovy element.
(4) You can always used shaved parmesan rather than shredded.