Divine Caesar Salad with Raw Sacha Inchi Oil Caesar Dressing

dressings, low carb, omega3, raw, Salads

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Ok, I know what you are thinking. What is Sacha inchi oil and why is this chick using it in a salad dressing? It is the oil of a Peruvian plant’s seed, high in Omega 3’s, very nutritious, highly digestible, and was used by the Incas 3000 years ago. The seed looks like this:

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You can forage this oil at your local whole foods market or the Amazon.com. Get the raw one. The oil bottle like this:

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Now, for the Caesar dressing you will need:

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Chop together about 6 (six) anchovy fillets-the kind packed in olive oil (in a 3.5 oz jar), 3 small garlic cloves, and a couple twists of the pepper mill. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large pasture raised egg yolks, fresh lemon juice of 2 Meyer lemons, and just 1/4 teaspoon Dijon mustard, or mustard powder, otherwise, the mustard will take over this dressing. Gradually whisk in 2 tablespoons of the olive oil that is in the anchovy bottle with the anchovies, then 1/2 cup of the sacha inchi oil, whisk until dressing is thick and kinda shiny. Whisk in 1/3 cup finely grated Parmesan. Add about 2 Tablespoons Worcester sauce and whisk away some more. Place this in a glass bottle. Secret Hint: If this dressing is too thin, cheat and add 2 Tablespoons or more ricotta cheese-it will work, and still be low carb. * The dressing can be stored in the Frigidaire for up to 3 days, so we aren’t making more than we can use. Use it up while it’s fresh.

For the salad:

2 hearts of romaine, chopped, (If you have access to baby romaine, please use it, I make bay romaine casear whenever it is available), the remaining anchovies from your jar (if you like anchovies), minus the 6 fillets used for the dressing, and a handful of shaved Parmesan cheese. What is missing here is the croutons. No croutons here, as you can see.

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Now to try it out, as my assistant here demonstrates:

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Tranquility Mozzarella & Tomato Salad with Omega 3 Basil oil

Basil, borage oil, Mozzarella, Omega 3 oil, Salad, salad dressing, Tomato

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So, I have some basil plants to top, and so, threw this together. Reserve some of the baby leaves from the basil to place on top the mozzarella. For the basil oil, combine in a mini food processor, then pour in a glass bottle, the following:

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1 and 1/2 cups (packed) basil tops or basil leaves

3/4 cup Spectrum Ultra Omega 3 flax oil with DHA

1/3 cup borage oil

The juice of 1 Meyer lemon

For the salad:

6 slices vine ripened organic tomatoes, top with 6 slices any free range, grass fed mozzarella cheese. I’m using a product of Columbia medium size version called buf, because that was what I had in the fridgidare. Now remember the little baby basil leaves I told you to reserve? Place those on top like this:

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There you go. Now drizzle with the fresh basil oil you just made. Add a sprinkle of black pepper from the pepper-mill. Now kick back and relax.

*Store your basil oil in the fridge and use within 2-3 days. It’s pretty good on almost anything, so be sure and use it all.