This past weekend my boyfriend and I went to Brooklyn Girl Eatery in Mission Hills, San Diego.  This is one of his favorite restaurants, and little did I know he was holding out on a gem of a “New American” restaurant!  From the eclectic decor and clashing “thrifted” furniture, to the endless appetizing menu options, I think I might have a new favorite restaurant.  One of the menu items we shared was the “All Kale Caesar!” (Lemon, Anchovies, Croutons, Parmesan, Bacon & Eggs) which has inspired today’s recipe — my Paleo take.

IMG_4674Paleo Caesar Dressing
1 can anchovies, drained
4 Tbsp. dijon mustard
1 egg yolk, pasteurized
2 Tbsp. red wine vinegar
1/2 lemon, juice of
1 cup extra virgin olive oil
Sea salt and pepper, to taste

  1. Using a food processor, blend together the anchovies, mustard, egg yolk, red wine vinegar, and lemon juice.
  2. Turn the food processor on low and slowly pour in the olive oil until the dressing emulsifies.
  3. Season with salt and pepper and mix one last time.
  4.  Pour into a container and let the dressing refrigerate for 1-2 hours before serving.

IMG_4680Paleo Kale Caesar Salad

1 1/2 cups baby kale
2 slices of bacon, cooked and crumbled
5 grape tomatoes
Paleo Caesar Dressing, amount desired

  1. Toss all ingredients together.  Option to top and serve with grilled chicken breast.