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Tip of the Day: Pregnancy-friendly Caesar salad

This delicious article from JILL REED at the OC Register

I didn’t have too many cravings when I was pregnant with Ben.

I mostly craved salsa. Which was fine until heartburn set in during the third trimester. Then even oatmeal was painful.

But I also had a pretty consistent craving for Caesar salad. Of course, the traditional preparation with raw eggs was out of the question. And anytime I asked about it at a restaurant they said that they did indeed use raw eggs.

So I decided to experiment a bit using mayonnaise. Because of how it is processed, store-bought mayo is OK to eat if you are expecting.

I had great success. And, even though I am not pregnant anymore, I still use this recipe because it is easy and it keeps well for a few days in the fridge.

I do use anchovies in this. I know some people are not really fond of those funny little fish. I like the layer of flavor they add to a Caesar, and they get pulverized when this dressing is blended. But if they are not your thing, just leave ‘em out.

By the way, anchovies are low in mercury and high in all sorts of other good stuff. Anchovies are OK in moderation for pregnant women.

Pregnancy-friendly Caesar salad
(makes 6-8 servings, depending on how large of a salad you like)

1/4 cup extra-virgin olive oil
1/2 cup mayonnaise (I use light mayo and it works great)
4 oil-packed anchovy fillets, drained
2 tablespoons fresh lemon juice
2 large garlic cloves, coarsely chopped
1 teaspoon Dijon mustard
Freshly ground pepper
1 1/2 pounds romaine lettuce, torn into bite-size pieces
Your favorite croutons
1/4 cup freshly grated Parmesan cheese

Directions:

1. In a food processor (I use my mini processor for such a small batch) or a blender, combine the mayonnaise, anchovies, lemon juice, garlic and mustard and blend until smooth. With the processor on, slowly pour in the olive oil and blend until smooth and combined. Season the dressing with pepper to taste.

2. In a large bowl, toss the romaine with the croutons. Add the dressing and toss. Sprinkle the Parmesan over the salad, toss again and serve right away.

3. Leftover dressing will keep in the fridge for a few days. Just give it a quick whisk before you use it.

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