Caesar Salad is one of the most popular salads out there. It probably has something to do with awesomely unique dressing. Since we’re making a paleo version, we’re going to make it even more unique!

The History of Caesar Dressing

Most people don’t know that the Caesar Salad was actually invented invented in Tijuana, Mexico. The iconic flavor comes from the combination of anchovy, Worcestershire sauce, lemon juice and, of course parmesan cheese.

What Makes Bottarga a Great Salad Topper

In this altered, paleo version, Bottarga, the dried roe of mullet plays multiple roles. This ingredient that is very trendy in the culinary world right now covers the bases of both the non-paleo Parmesan cheese (for real, it tastes very similar) as well as the briny, fishy taste that the anchovy traditionally adds.

All in all, the Bottarga adds a unique twist on a classic, while making it more nutrient dense.

Click here for the Paleo Worcestershire Recipe.

Caesar Salad with Bottarga
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  1. 1 T. anchovy paste (optional)
  2. 2 T. Worcestershire (paleo)*
  3. 2 cloves garlic finely pressed
  4. 1 oz piece of bottarga, grated
  1. Rinse and chop romaine, drain.
  2. In large bowl, whisk olive oil, lemon juice, Worcestershire, mustard, anchovy paste, and garlic until emulsified. Toss romaine in this dressing until well coated.
  3. Grate the bottarga right over the top of the salad.
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