Read The Primal Blueprint Cookbook Online
Authors: Mark Sisson,Jennifer Meier
The Primal Blueprint Cookbook (38 page)
AESAR
D
RESSING
Caesar salad is one of the more popular salads. Unfortunately, store-bought Caesar is often a thick and goopy mess of vegetable oils. This version is a classic and pure version of Caesar dressing. What makes it different from a regular vinaigrette is the addition of anchovies, which will add rich flavor to the dressing but will not make it at all fishy. Buy the best anchovies you can find, ideally packed in salt, not oil. Although this recipe calls for mashing the anchovies into a paste, avoid just buying anchovy paste. This condiment is often overly salty and doesn’t have a pure, fresh flavor.
For a thicker, richer dressing, egg yolk and/or shaved Parmigiano-Reggiano cheese can be added.
INSTRUCTIONS:
Whisk together vinegar, lemon juice, anchovies and garlic. (If using eggs and cheese, add now). Slowly drizzle in olive oil while continuing to whisk until well incorporated. Add salt and pepper to taste. Serve over romaine lettuce. Top with diced chicken or a salmon fillet.
INGREDIENTS:
2 teaspoons red wine vinegar
3 tablespoons lemon juice
1 tablespoon anchovies, mashed into paste
1–2 finely chopped garlic cloves, or more to taste
cup olive oil
Salt and pepper, to taste
¼–½ cup grated Parmigiano-Reggiano cheese and/or 2 raw eggs yolks
(optional)
Anchovies
Anchovies are plentiful around the Mediterranean and coastlines in southern Europe. The little fish are salt cured, which helps preserve them. Anchovies that are sold packed in salt, rather than submerged in oil, are usually more expensive and have a more delicate and less fishy flavor. Whether using salt or oil packed anchovies, rinse and pat dry before using in recipes.
VOCADO
M
INT
D
RESSING
Cool avocado and mint lend their refreshing, soothing flavor and lovely green color to this dressing. Jalapeño adds contrasting spice—put in as little or as much as you want.
INSTRUCTIONS:
This dressing can be whisked by hand, but it’s easier to purée the avocado in a blender. Simply blend all the ingredients and add salt to taste.
INGREDIENTS:
2 tablespoons unseasoned rice wine vinegar
1 tablespoon lime juice
½ cup oil
15–20 mint leaves
¼–½ of a jalapeno pepper, minced
¼ of an avocado
OCONUT
A
LMOND
D
RESSING
This dressing can also be used as a sauce—try serving it as a dip for shrimp cakes (see recipe on page 118). The tropical and refreshing flavor is all about balance. The rich almond butter and coconut milk are balanced with a squeeze of acidic lime, and the spicy red pepper flakes are balanced by the cooling flavors of cilantro and mint. When used as a salad dressing, it pairs especially well with salads that incorporate seafood as a protein.
INSTRUCTIONS:
Mix lime juice and 2 teaspoons of warm water with almond butter until almond butter has a slightly runnier consistency. Whisk in the rest of the ingredients. Add additional salt, herbs or red pepper flakes to taste.
INGREDIENTS:
2 tablespoons lime juice
2 teaspoons almond butter
¼ cup coconut milk
1 tablespoon cilantro, finely chopped
1 tablespoon mint, finely chopped
teaspoon red pepper flakes
Pinch of sea salt
