What better way to herald the advent of warm weather than with the king of all salads: CAESAR! Today’s recipe is another adaptation from Don Gazziniga’s No-Salt, Lowest-Sodium International Cookbook. This low-sodium version of the classic salad requires no raw eggs (so no risk of Salmonella) and no anchovies (so even the kids will love it). The dressing is a simple pulsed-together concoction of olive oil, lemon juice and garlic, whisked with a combination of sour cream and shredded Swiss cheese. The tossed salad is sprinkled with a kiss of Parmesan and freshly ground pepper, resulting in an irresistibly tangy, creamy, crunchy and DELICIOUSLY garlicky taste sensation. HINT: If you have any extra salt-free bread, make homemade croutons for a truly authentic experience!
Yields 6 servings.
SODIUM CONTENT: 35 mg per serving
INGREDIENTS:
4 T. olive oil
2 T. freshly squeezed lemon juice (juice of 1/2 lemon)
4 garlic cloves
pinch of ground white pepper
1/2 c. sour cream
2 oz. shredded Swiss cheese (about 1/2 c.)
18 oz. chopped fresh romaine lettuce
1 T. grated Parmesan cheese
freshly ground black pepper to taste
DIRECTIONS:
Measure the olive oil and lemon juice into a blender or food processor. Add the garlic cloves and a pinch of ground white pepper, then cover and pulse until smooth. Pour the dressing into a mixing bowl, add the sour cream and shredded Swiss and stir until combined. Place the chopped romaine into a large salad bowl, spoon the dressing over top and toss gently to coat. Sprinkle with the grated Parmesan and garnish with freshly ground black pepper to taste. Serve immediately.
This salad would be amazing, right now, Dishy! We just fired the kiln and it is HOT in here… this looks like it would make the perfect lunch!
It did (and would!) – sorry you & Annabelle don’t live closer or I’d bring some over to you!
I agree. This salad looks really good. I love Caesar salad, so I know I’ll have to try this soon. We had horrible rain storms just a couple of days ago, but now it’s in the mid-70s. So salad days are upon us.
Oh yes, my friend. Thank God for salads!!
This is amazing! I did “cheat” and add a tiny splash of low sodium Worcestershire for a bit of fishy flavor lol. Brilliant recipe! My hubs would never have known the difference
Loving all of your recipes, thanks so much!
Awesome, Andrea!! You’re so welcome. So happy to hear you’re enjoying the recipes! Best to you, Christy
DO you know how long you can safely keep this salad dressing in the refrigerator?
Hey there! I try to use all of my dressings within 3 days, though some keep longer. This one I’d stick to 3 days or less because of the dairy. Hope that helps! Best wishes, Christy