Provencale Caesar Salad

I love Caesar Salads but since I've been eating Primal/Paleo I haven't been ordering them because they are generally just lettuce, dressing and croutons. And what is it without the croutons? White lettuce. No fun. So I've really been enjoying this take on a caesar, which adds a lot of provencal toppers to make it even more delightful. The dressing makes much more than you need, so plan for leftovers. Obviously vegetarians/vegans/non-anchovy lovers can simply omit the anchovies but we really like the flavor they add.

Creamy Asiago Dressing
Make at least 1 hour in advance.

• 1 medium shallot, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 c nonfat yogurt
• 2/3 c asiago, grated
• 2 tbsp EVOO
• 2 tbsp fresh lime juice
• 1 tbsp fresh oregano leaves
• salt and pepper to taste

Pulse ingredients in food processor or blender until well combined. Chill for at least 1 hour, or even better, overnight.

Caesar Salad

• 2 anchovy filets, chopped
• dressing above
• 2 heads romaine lettuce, cleaned and chopped
• 1/2 medium cucumber, peeled, seeded, chopped
• 2 roma tomatoes, cored, halved and sliced
• 4 anchovy filets (optional topping)
• 1/8 c kalamata olives, pitted and halved
• 1 tbsp capers
• 4 tsp asiago, grated

Put enough dressing for your salads in a separate small bowl. Add the chopped anchovy filets and mash them into the dressing until they disappear. Toss the lettuce with the dressing to the coating you prefer. Serve into bowls and top with the remaining ingredients.

Serves 2 for salad meals or 4 side salads.

Credit to Rancho La Puerta!