Keto Caesar salad

A serving of Caesar salad for a keto menu contains just 2 grams of net carbs. Recipe counts for 4 servings of salad.

Ingredients

• For salad
• 4 things. chicken eggs
• 40 g bacon, chopped
• 1 PC. a head of Romaine lettuce
• 60 gr Parmesan cheese, grated
• 80g keto croutons (sugar and gluten free)
• 4 things. pickled anchovy fillet
• ⅓ glass dressing for keto Caesar salad
• 12 pinches of salt
• 12 pinches ground pepper
• For refueling "Caesar"
• ½ pcs. egg
• ¼ table. spoon. dijon mustard
• ½ pcs. minced garlic clove
• ½ pcs. anchovy
• ¼ tea. spoon. white pepper
• 1 pinch salt
• 50 gr olive oil
• 10 g grated parmesan
• 1 PC. sprig of parsley, chopped
• ½ table. spoon. lemon juice

Directions

1. Place the egg, mustard, garlic, anchovy, salt and pepper in a blender and stir until well combined.
2. Set the mixing speed to low and add oil in a thin stream. Adding oil right away will cause the sauce to stratify.
3. Add the parmesan, chopped parsley and lemon juice and blend until smooth.
4. Taste, add salt and pepper if necessary. If the dressing is too thick, add 1-1.5 tablespoons of hot water to thin it.
5. Boil hard-boiled chicken eggs in boiling water for 10-12 minutes. Place the boiled eggs in cold water for 10 minutes to cool.
6. Preheat a skillet, add the chopped bacon and sauté over high heat on both sides until crisp. Drain off excess fat and refrigerate.
7. Chop the salad or use your hands to cut into small to medium pieces and place on a serving plate.
8. Season the salad with grated parmesan, croutons, bacon and anchovies (if using).
9. Cut the chicken eggs into 2 or 4 pieces and add to the salad.
10. Season the salad with the sauce, salt and pepper.