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Sara Kahn Nutrition

267 West 89th Street
New York, NY, 10024
(201) 245-4813
Clincal Nutrition + Functional Medicine Approach

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Sara Kahn Nutrition

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    • About Sara
    • Approach
  • Conditions
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    • IBS
    • SIBO
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    • Schedule Appointment
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Low-FODMAP Caesar Salad with Parmesan Frico

February 24, 2016 Sara Kahn
Low-FoDMAP caesar salad with parmesan frico

Low-FoDMAP caesar salad with parmesan frico

Makes 8 cups

Elevate Caesar salad with a super-simple, restaurant-worthy touch.  Instead of croutons, this Caesar salad is topped with Parmesan Frico.  Frico, which originated from the Fruili region of Italy, is essentially baked Parmesan cheese, which crisps as it cools.  Not only is this Caesar salad FODMAP-friendly, but it’s easy enough for everyday cooking and special enough for entertaining at home.

Ingredients

Caesar Dressing

4 garlic cloves, smashed

¼ cup extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon anchovy paste (or 1-2 canned anchovies)

1 teaspoon Dijon mustard

¼ cup grated Parmigiano-Reggiano cheese

Salt & pepper to taste

Frico

¼ cup grated Parmigiano-Reggiano cheese

Salad

8 cups of chopped romaine lettuce or 8 cups of chopped kale

Equipment Needed

A small food processor makes this quick and easy.

 

Directions

Caesar Dressing

  • Make garlic-infused oil by adding the smashed garlic cloves to the olive oil.  Refrigerate for at least 15 minutes so the garlic flavor can infuse into the oil.  Discard the garlic before using. 
  • In a small food processor, add garlic-infused oil, lemon juice, anchovy paste, Dijon mustard and Parmigiano-Reggiano.  Process for 15 seconds or until the ingredients are emulsified.
  • Season with salt and freshly ground pepper to taste
  • Makes ½ cup

Frico

  • Preheat oven (or toaster oven) to 350 degrees
  • Cover cookie sheet with tin foil
  • Create 4 flat circles of Parmigiano-Reggiano using 1 TBS of cheese for each circle
  • Bake for 8 – 10 minutes until cheese is melted and golden brown.
  • Let cool and break into pieces to use as garnish.
  • Try not to eat all of the Frico before garnishing the salad! 
Frico = baked, crispy Parmigiano-Reggiano 

Frico = baked, crispy Parmigiano-Reggiano 

Salad

  • For Romaine – Lightly coat chopped romaine with Caesar dressing.  Garnish with Frico and freshly ground black pepper.
  • For Kale – Lightly coat chopped kale with Caesar dressing.  Let sit for 10 minutes so the dressing softens the kale.  Garnish with Frico and freshly ground black pepper. 

In Low-FODMAP Recipes Tags Salad, Salad Dressing
← Top 5 Low-FODMAP Cooking & Dining Out StrategiesMaple Pecan Granola →

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Sara Kahn, MS, CNS | Clinical & Functional Nutritionist | 267 W. 89th Street, New York, NY 10024 | (201) 245-4813 | Virtual Sessions Available

 

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This website contains medical information.  The medical information is not advice and should not be treated as such.  I am not a physician; I am a nutritionist.  The information included on this site is not a substitute for professional medical advice, examination, diagnosis or treatment.  Always seek the advice of your physician or other qualified health care provider before altering your diet, starting or changing your exercise routine, taking any supplements, starting any new treatment or making changes to existing treatment.

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