I’ve always loved a great Caesar Salad! I was in Montreal for work and stopped for lunch at Brasserie 701 and ordered a Caesar Salad with Shrimp that featured dill and it changed my life. I make this salad so often (it’s so easy) that it’s become a staple in my weekly meals. Big leafy greens, healthy fats; but the key ingredient is definitely the fresh dill! I use shrimp for this recipe but you can also add chicken or go without, for all the vegans out there.

Serving Size: 2              Prep Time:  10min               Cook Time:20 min

Caesar Salad Ingredients

  • 1 bag of Wild-Caught Shrimp
  • Fresh Dill
  • 1 Lemon
  • Organic Romaine Hearts
  • 1 package of Organic Bacon
  • 1/4 cup grated organic Parmesan Cheese
  • 1/4 cup Brain Octane Oil
  • 1/4 cup Organic Olive Oil
  • 2 Anchovy Filets
  • 2 Tbsp Organic Avocado Oil Mayo
  • 1 Tbsp Dijon Mustard
  • 1 Tsp White Wine Vinegar
  • 2 cloves of Garlic
  • sea salt
  • pepper

Optional toppings

  • Organic Chicken

Directions:

Shrimp and Caesar Salad

  1. Rinse the Romaine well
  2. Set oven at 350 Degrees and bake 4 strips of bacon for 15 minutes until crispy, turning halfway
  3. Cut the lemon in half; squirt half on the shrimp
  4. Cut the Dill so you have about a quarter cup; toss half of this with the shrimp and lemon
  5. Grill the Shrimp for about 5 minutes on side or until they turn orange and curl inwards
  6. Chop Romaine and add to bowls
  7. Add the Dill and mix so the herb is evenly distributed
  8. Add Shrimp to salad
  9. Break up Crispy Bacon over salad
  10. Sprinkle grated Parmesan

Caesar Salad Dressing

  1. Blend garlic, mayo, anchovies, both oils, other half of lemon, white wine vinegar, sea salt and pepper until mixture runs smooth

Final Touches:

  1. Drizzle Caesar Dressing over top (or mix, whatever floats your boat!)
  2. Add some pepper to taste and enjoy!