White Bean Caesar Salad

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Servings: 4 Prep: 20 min Dairy Free GAPS Gluten Free Entree Salad Food Processor Homestyle No Leftover Simple Lunch Added 5 months ago Updated 5 months ago

Missing nutrition data for: Mustard, Extra Virgin Olive Oil, Capers, Romaine, Ground Black Pepper

Ingredients

For the dressing:

2 eggs

1 teaspoon mustard ⚠

¼ teaspoon sea salt

4 teaspoons minced garlic

2 tablespoons lemon juice

¾ cup avocado oil

¼ cup extra virgin olive oil ⚠

¼ cup capers, with some brine ⚠

For the salad:

2 heads romaine ⚠

2 cups cooked white beans

ground black pepper, to taste ⚠

Instructions

1. For the dressing: Allow eggs to come to room temperature. You can speed up the process by placing them in a small bowl of tepid water.

2. Separate 1/2 of the eggs, setting the whites aside for another use.

3. In your food processor with s-blade attached, blend the egg and egg yolk, mustard, salt, garlic, and lemon juice until well combined.

4. Using the drizzle feature or pouring very slowing, add the oils drop by drop.

5. You are making mayonnaise, and it will begin to emulsify into a thick sauce. If it doesn’t, don’t worry. It will still taste great.

6. When desired consistency is reached, add capers with a splash of brine and blend until smooth.

7. For the salad: Rinse lettuce well, and tear into bite-sized pieces. Drain and rinse white beans, if necessary.

8. Toss lettuce and white beans with dressing, to taste. Refrigerate any extra dressing for another use.

9. Top with pepper.