I constantly think about my favorite dishes I can translate into AIP. Heavy flavor translates to tasty dishes, and when doing AIP I am always looking for ways to drive flavor. Caesar Salad with its cheese, croutons and egg drives a lot of flavor. But without those components it can be flavorless. So yesterday I set out to re-invent this classic. The beauty of this recipe is not the Caesar Salad actually. The secret weapon here is the powerhouse Anchovy Vinaigrette. Versatile yet crazy simple. Here are 5 uses for anchovy vinaigrette:
1. tossed with sauteed kale
2. drizzled on oven roasted broccoli
3. over grilled asparagus
4. paired with caesar salad
5. baked with root vegetables
Don't forget to buy anchovy filets packed in olive oil. I bought mine at whole foods. I also used by knife to cream the chopped anchovies so that it created a paste for the dressing. Mince the anchovies, then using the back of your knife, smear the anchovies on the cutting board a few times to cream it together. This allows it to blend well for the vinaigrette.
My sister and I are together this weekend in San Francisco and she was amazed at how much flavor this salad had. I topped the salad with capers which rounded out the flavors very nicely. I also made sure the recipe was not too watered down with olive oil. Thick and rich with flavor.
- 3 anchovy filets
- ½ tsp. finely minced garlic
- pinch salt
- 1 tsp. lemon zest plus extra for garnish
- 1 Tbls fresh lemon juice
- ½ cup olive oil
- 2 bunches romaine hearts
- 2 Tbls capers (I buy ones preserved in salt water)
- 1 lb. chicken breast (2 breasts)
- Mince the anchovies on a cutting board. Then using the back of your knife, smear the anchovies into a paste. Add to a bowl and add a drizzle of the olive oil and whisk together for a 30 seconds. Add lemon zest and a pinch of salt. Whisk 30 more seconds. Add another drizzle of your olive oil and the lemon juice. Whisk for another 30 seconds. Add the remaining olive oil and garlic. Whisk a minute more and set aside to let flavors meld.
- Pan roast your chicken breasts in a cast iron skillet with a bit of coconut oil or olive oil until cooked (about 15 min). I used a lid to prevent spatter. With your clean hands, shred the chicken when cool and season with a pinch of salt. Set aside to arrange on top of the salads.
- Rinse your romaine hearts and wash well. Pat romaine leaves dry with a clean dish towel. Cut off stems and arrange individual pieces on a plate. Drizzle with about a tablespoon (or more!) of the anchovy vinaigrette and one tablespoon of capers on each salad. Add half of the cooked shredded chicken to each salad. Finish with a small amount of lemon zest on top.
- You will have a little dressing left over.