As the weather is changing and Spring is in full swing it’s time to introduce salads back into the menu.  This wonderful take on the traditional Caesar Salad from http://youngonrawfood.com/caesar-sala/ is a good start to the season.  Let us know how you go with the raw Parmesan cheese!

Serves 4

3 heads of Romaine lettuce, use inner hearts and save the softer
outer leaves for another salad. Wash and roll the leaves in paper
towel or kitchen towel and place in fridge to crisp and dry.
You can also put serving plates in the freezer as the cold
plates keep the lettuce chilled while eating.

Dressing

2 crushed cloves of garlic

1 teaspoon crushed capers


1/2 cup olive oil or more if needed


1/2 lemon juiced (use a juicy lemon)


dash of Tamari


1/2 teaspoon Dijon mustard (or homemade)

Himalayan salt and pepper to taste

Directions

Squeeze garlic into bowl then capers, add lemon juice, mustard, Tamari, salt and pepper
slowly add the oil while mixing with a wire whisk until well blended.
add a generous amount of parmesan cheese (recipe below) and blend in 
dressing should be on the thick side, adjust oil or lemon if necessary

Parmesan Cheese

1 cup un-soaked cashews

1 clove garlic

Himalayan salt to taste.


balance of cheese will store well in fridge.

Directions

Place all ingredients in food processor and pulse until you have tiny pieces like Parmesan cheese. Taste for saltiness, and slowly add salt to taste. Slightly salty is best to make it taste like original Parmesan.

To assemble the salad:

Place whole crisp dry romaine lettuce in a wooden bowl
Slowly add ½ the dressing


Turn leaves gently with tongs to coat leaves

Add more dressing and turn again to cover all the leaves

Add a generous amount of the Parmesan cheese and turn again.

To Serve:

Remove salad plates from the freezer and divide the leaves among the 4 plates.

Sprinkle more Parmesan cheese o top.
Traditionally this salad is eaten by hand.