Low Carb Caesar Salad – TNT Fluffy Recipe (2024)

Posted by Susie T. on March 20, 2015 in Condiments | Dressings | Dips, Gluten Free Recipes, Low Carb Keto Recipes, Salads | Comments Off on Low Carb Caesar Salad – TNT Fluffy Recipe

Authentic Caesar Salad is at your fingertips and bears no resemblance to the Caesar Salads from a bottle that you find on aisle 12 at the grocery store. A real deal Caesar salad takes only a few ingredients and five to ten minutes of your time. They are so simple and make such healthy and delicious low carb keto food. Join Fluffy Chix Cook for their TNT (tried and true) Caesar Salad Recipe to learn how to make your own quick and easy Caesar either prepared table side or quickly in a mini chopper!

Did you know that Caesar Salad was not named after a Roman emperor and that it didn’t even originate in Rome nor was it first made in Italy? Well, that last part probably isn’t true—it probably WAS made in Italy by the Cardini boys’ Italian mama eleventy billion years ago or at least in the early 1900s.

There are many tales involving the Cardinis: Caesar and Alex. All the stories revolve around a San Diego restaurant named Caesar’s, Tijuana, a Saturday night, Prohibition, a packed restaurant, a bunch of jet jockeys, hangovers, and hungry people. It also involved a disputed name: Caesar’s Salad or Aviator’s Salad. It’s an entertaining story and the Fluffys “buy” either version! We were shocked to learn that the original Caesar dressing had no anchovies and instead got its anchovy flavor from Worcestershire Sauce. That’s plausible because Worcestershire is a fermented sauce that includes anchovies, which bring naturally formed glutamates and umami to the party. It also only infused the olive oil with garlic but had no solid cloves of garlic. Blasphemy!

The original salad was eaten using your fingers. The leaves were rolled in the dressing ingredients to create the emulsion that lovingly coated each leaf. You reportedly rolled the leaves into a “cigar shape” and ate them as finger food. And we have experience with eating it this way! In the ’50s Mama and Dad went to Mexico City and ate Caesar salad prepared in this manner, served to them by coated, gloved, and very proper, Mexican waiters.

And in the 1960s and ‘70s…well. Hells. In the 1960s and 1970s we loved the hayull out of it right there in Bryan-College Station (BCS), Texas, at the Texan Restaurant on College Avenue. This restaurant was my very favorite of all time. (I was around 8 the first time we visited and I had “high standards.”) The Texan served the most amazing French onion soup, Caesar salad prepared table side and eaten with your fingers, and steaks. Waiters also prepared cherries flambé (jubilee) table side. What adventure and the thing memories are made of for little girls! Wish I had pictures of the old Texan!

It was only natural to evolve into “owning” a TNT family Caesar recipe. Creds go to our BIL, Ford, for distilling the first versions of the family Caesar. His Caesar is still the finest and fairest in the land and he worked for years perfecting it. It’s a work of art and we all request this salad preferentially over any other salad at family get togethers. We don’t mind admitting, whenwe taste a superior recipe, we have no compunction about ripping it off and then monkeyin’ around with it to make it our own. That’s what we did with Ford’s Caesar. Although ours can’t compare, the Fluffys’ Caesar does (marginally)give Ford’s original a run for the money.

We have served this salad as full leaves meant to be rolled and eaten like cigars, but for convenience, we mostly cut the lettuce hearts into bite size pieces using a ceramic knife (so we don’t bruise the lettuce). Retain the center rib of theromaine leavesbecause it provides lovely crunch and body.Go ahead anduse anchovies as well as Worcestershire. (Please use the hearts of romaine and not the full heads? Figure about 2 people per heart for a main course or 3 people per heart for a side dish.)

The Fluffys also re-introduced super crunch to the Caesar Salad. You see, the lettuce and dressing are inherently low carb, but the croutons will tear you out of ketosis every time. Every. Time. So we finally figured out a quick, simple and delicious crouton alternative! Enter Porktastic Croutons, filled with crunch and jaunty garlic attitude! Find out how to make them here! Ready in 10 minutes or less, that’s instant, right?

We think this is an amazing salad, great on its own or jazzed up any way you can think. The last one we made included bacon and avocado! (An outrageous and VERY inappropriate version, but whadareyagonnado?) So you see, there are endless possibilities with Caesar salad and its variations. Change the acid up, the lettuce, the croutons, and even add bacon and extra veggies or low glycemic index berries. Make it YOURS! Add your signature to it and have a blast! We have! (Of course, be prepared for Caesar salad purists to laugh at you with derision, point fingers, and talk behind your backs!)

We won’t lie. If you have a wooden salad bowl, your Caesar will only get better and better over time as the wood is “seasoned” by the dressing ingredients. These are beautiful and affordable wooden bowls, but if you don’t have one, don’t pout. Use a stainless, glass, or ceramic bowl. Don’t use plastic! We also use a wooden ladle (not the one pictured) that was handed down from our dad, to mix the dressing. The curvature of the wooden ladle makes mixing the dressing so easy because it smashes the garlic and anchovies up against the bowl surface, creating a more even emulsion. The wooden salad hands make tossing the salad a breeze. But you don’t need any of these! Go low tech!

Please come back and tell us how you like this dressing and salad please? Por favor?

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