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    Home » Recipes » Salads

    Low Carb Caesar Salad

    August 26, 2021 by Felice Kaufman

    low carb caesar salad pin

    I made this Low Carb Caesar Salad with a classic dressing and crispy romaine lettuce. I've left out the croutons, making this low-carb and gluten-free. It has only 3 net carbs per serving and its full of flavor for a great side salad or main course.

    Jump to Recipe Print Recipe
    caesar salad

    About Olive Oil

    Before we begin, we must discuss the star of the salad--olive oil! Good olive oil tastes so good, it might tempt you to drink it from the bottle.

    They import many of the better oils from the Mediterranean. Look for monovarietal oil which means they process it with a single variety of olives.

    You can tell a lot about an olive oil by where it is placed in the grocery store. The expensive, best tasting (and healthier) ones are usually on top shelf while less-expensive brands that don't taste as good are at eye level.

    Have You Been To Olivemorada?

    olive_morade_oliveoil_store_islamorada_florida

    If you're in the Keys, there is a specialty shop in Islamorada called Olivemorada you should consider visiting. They sell 50 different olive oils from all over the world and you can sample all of them. You can spend an hour in there tasting the various products and discover the differences between them. There is a vast difference in taste from one oil to the next!

    Olivemorada is at Mile Marker 82, right on your way to Key West and 20 miles south of Key Largo. They also have a full line of flavored vinegars and culinary gifts. It's a nice store and worth the trip!

    Classic Caesar Salad Ingredients

    caesar salad ingredients
    • Anchovies
    • Garlic
    • Salt
    • Egg Yolks
    • Lemon Juice
    • Dijon mustard *
    • Extra-virgin olive oil
    • Freshly ground black pepper
    • Romaine lettuce hearts
    • Parmesan cheese
    dijon_mustard

    * If you are on the Kaufmann Phase Two Diet, look for Dijon mustard made with apple cider vinegar instead of distilled vinegar. A good brand is 365 by Whole Foods Market.

    How to Prepare The Cheese

    I grated the cheese two different ways. I've used shaved Parmesan as a salad topper as well as finely grated Parmesan cheese to mix into the dressing.

    Using a vegetable peeler or cheese slicer, gently shave thin slices of the cheese from the narrow side of the block. Make about 12 strips and break them into bite-sized pieces.

    how_to_grate_the_cheese

    The remaining cheese should be grated on the small (teardrop-shaped) holes of a box grater. You need 2 tablespoons for the dressing and the rest can be passed at the table.

    caesar salad cheese

    How to Make Caesar Dressing

    1. Drop anchovies, salt ,and garlic in your food processor and pulse on low for a few seconds until finely minced. Scrape down the sides of the bowl with a rubber spatula.
    2. Add eggs, lemon juice, and mustard. Pulse until combined. Scrape down the bowl again.
    3. Replace the cover and with machine running on low, slowly add the olive oil through the feeding tube on the top and process until it is emulsified.
    4. Pour the dressing into a small bowl or glass jar. Stir in grated Parmesan cheese.
    5. Taste and add freshly ground pepper to taste.
    6. Refrigerate until ready to use.
    Caesar Salad dressing procedure

    Is Low Carb Caesar Dressing Gluten Free?

    Yes! I am on the Kaufmann Diet and I don't eat gluten. This recipe is suitable for the Kaufmann Phase Two Diet. To make it Phase One compliant, leave out the cheese. It is still good!

    How To Prepare The Lettuce

    You can use two heads of romaine lettuce with the dark outer leaves removed or three heads of romaine hearts. Place the lettuce on a cutting board. Cut off the stem and discard. Slice the lettuce horizontally into 1-inch pieces.

    Place all of the lettuce in a salad spinner. Remove the inner perforated bowl and rinse the lettuce with cold running water and then place it back in the spinner.

    Spin a few times until the excess water is out. If you don't have a spinner, you can swish the lettuce in a large bowl of water and lift it out of the bowl leaving the debris behind. Place on a clean dish towel and pat dry.

    how_to_use_a_salad_spiner

    Can I Make the Salad Ahead of Time?

    Yes! The Caesar dressing can be made one day ahead of time. Pour into a small covered glass jar and refrigerate until needed.

    The lettuce is best if you prep it when you are pulling your meal together. If you are preparing the salad a few hours ahead of your meal, wash the lettuce and place a few wet paper towels over it in a large bowl. Cover with plastic wrap, and place in the refrigerator until ready to use.

    low_carb_caesar_salad_dressing

    Assembly of The Caesar Salad

    Because everyone likes a different amount of dressing on their salad, place the lettuce in a large mixing bowl. Toss the lettuce with half of the dressing and then add more dressing to get to your desired level of creaminess. Top each serving with shaved parmesan and pass the pepper mill at the table.

    Serving Suggestions

    I topped this Low Carb Caesar Salad with Pan Seared Chicken Breasts. You can make the chicken right before preparing the salad in a cast-iron grill pan right on your stove and serve it hot or cold with the salad. You can also top your Caesar Salad with hard-boiled eggs or Tuna Salad, which is always an excellent choice!

    low-carb_caesar_salad

    Disclaimer:

    CONTAINS RAW EGGS: Take caution when consuming raw and lightly cooked eggs because of the slight risk of salmonella or other food-borne illness.

    Caesar Salad

    Low Carb Caesar Salad

    Cooking in The Keys
    This classic Low Carb (3 net carbs) Caesar Salad recipe makes a delicious dressing paired with crispy Romaine lettuce. The dressing can also be used as a dip on a crudite platter. The salad has under 3 net carbs per serving.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Entrees, Salad
    Cuisine American
    Servings 4 servings
    Calories 449.4 kcal

    Ingredients
      

    • 6 oz Parmesan Cheese
    • 6 anchovy filets packed in oil drained
    • ¼ teaspoons salt
    • 1 garlic clove peeled and smashed
    • 2 raw egg yolks
    • 2 tablespoons fresh lemon juice juice of 1 lemon
    • 1 teaspoon Dijon mustard
    • ½ cup Extra-virgin olive oil
    • Freshly ground black pepper
    • 3 heads Romaine lettuce hearts or 2 heads of Romaine lettuce. Remove dark outer leaves.

    Instructions
     

    FOR THE PARMESAN CHEESE

    • Using a vegetable peeler, gently shave thin slices of the cheese from the narrow side of the block. Make about 12 strips and break them into bite sized pieces.
    • Process the remaining cheese with a box grater. Be sure to use the tiny teardrop holes, not the large ones. You need 2 tablespoons for the dressing and the rest can be passed at the table.

    FOR THE DRESSING

    • Drop anchovies, salt and garlic in your food processor and pulse on low for a few seconds until garlic is finely minced. Scrape down sides of the bowl with a rubber spatula.
    • Add eggs, lemon juice, and mustard. Pulse until combined. Scrape down sides of bowl with rubber spatula.
    • Replace cover and with machine running on low, slowly add the olive oil through the feeding tube on the top of the food processor until it is emulsified.
    • Mix 2 tablespoons finely grated parmesan cheese into the dressing. Add a little freshly ground black pepper to taste.
    • Refrigerate in a covered jar until ready to use.

    FOR THE SALAD

    • Remove the tough outer leaves of the lettuce. Place the lettuce on a cutting board and slice the lettuce horizontally into 1" pieces. Make sure to remove the "stump" from the bottom of the lettuce.

    ASSEMBLY

    • Gently toss the lettuce with half of the dressing in a large bowl with tongs or a rubber spatula. Add more dressing to get the desired level of creaminess.
    • Plate your salads and scatter shaved parmesan cheese and some freshly ground black pepper over each salad.

    Notes

    Make-Ahead Instructions:
    If you are preparing the salad a few hours ahead of your meal, spin the lettuce and place a few wet paper towels over the lettuce. Replace the cover of the salad spinner or if you're using a large bowl, cover with plastic wrap, and place in the refrigerator until ready to use.
    The Caesar dressing can be made one day ahead of time. Prepare and place in the refrigerator in a covered container.
    For The Kaufmann and Dairy Free Diet:
    This recipe is suitable for the Kaufmann Phase Two Diet. To make it for Kaufmann Phase One or Dairy Free,  leave out the cheese. It is still good! You can also use 365 Whole Foods Market Dijon Mustard for the dressing which is made with apple cider vinegar.
    CONTAINS RAW EGGS: Take caution when consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness.

    Nutrition

    Calories: 449.4kcalCarbohydrates: 3.2gProtein: 18.2gTotal Fat: 40.8gSaturated Fat: 11.7gCholesterol: 130.2mgSodium: 853.8mgPotassium: 136.5mgFiber: 0.5gSugar: 0.8gNet Carbohydrates: 2.7g

    Nutrition Information

    The nutrition information is provided as a courtesy and it comes from online calculators. Although we try to attempt to provide accurate information, these figures are estimates only.

    Tried this recipe? Please share it!Mention @cookinginthekeys or tag #cookinginthekeys
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    Hi! I'm Felice Kaufman. Join me on my culinary adventure in Key Largo, Florida, where I eat, cook, shop, and travel for fresh fish, fruit, vegetables, and more!

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