Loading...
Crispy, tangy Caesar salad – a gut-friendly, fiber-rich lunch that's quick to make & energy-giving!
Crisp romaine lettuce and crunchy croutons tossed in a creamy, umami-rich dressing made from scratch. This classic Caesar salad is a timeless favorite, perfect as a lunch or a sophisticated side dish.
Serving size: 2 cups
Soft, creamy polenta serves as a comforting base for earthy sautéed mushrooms and fresh herbs. A simple, elegant meal that feels both rustic and indulgent.
A simple and incredibly easy pasta dinner where uncooked pasta, fresh vegetables like cherry tomatoes and spinach, and liquid all cook together in one pot for maximum flavor and minimal cleanup, specifically designed to meet strict low-sodium requirements.
A comforting and earthy pasta dish featuring sautéed mushrooms in a light, creamy sauce made without heavy cream or added salt. The umami from the mushrooms provides all the savory depth needed.
A simple yet elegant pasta dish designed for kidney health, featuring white pasta tossed with aromatic garlic, heart-healthy olive oil, and colorful, low-potassium bell peppers.
A light and flavorful pasta dish that is naturally low in protein. White pasta is tossed with sautéed bell peppers, carrots, and zucchini in a simple garlic and olive oil sauce.
A simple, vibrant pasta dish that is lower in protein, making it an excellent choice for days when you need to conserve your protein allowance. Sautéed low-potassium vegetables add flavor and nutrients.
Crispy, tangy Caesar salad – a gut-friendly, fiber-rich lunch that's quick to make & energy-giving!
This italian_american dish is perfect for lunch. With 468.48 calories and 17.57g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the lettuce. Wash the romaine leaves thoroughly, then dry them completely using a salad spinner or by patting with paper towels. Chop or tear into bite-sized pieces. Place in a large salad bowl and chill in the refrigerator for at least 10 minutes while you prepare the dressing.
Create the dressing base. On a cutting board, sprinkle a little salt over the minced garlic. Use the flat side of a chef's knife to press and scrape the garlic into a smooth paste. Add the minced anchovy fillets and continue to mash until a cohesive paste forms.
Mix the dressing. In a medium bowl, combine the garlic-anchovy paste, egg yolk, Dijon mustard, lemon juice, and Worcestershire sauce. Whisk vigorously until the mixture is smooth and slightly frothy, about 30 seconds.
Emulsify the dressing. While whisking constantly, begin adding the olive oil one drop at a time. Once it starts to thicken, you can pour the remaining oil in a very thin, steady stream. Continue whisking until all the oil is incorporated and the dressing is thick and creamy.
Finish the dressing and assemble the salad. Stir 1/4 cup of the grated Parmesan cheese into the dressing, along with the salt and black pepper. Taste and adjust seasoning if needed. Remove the chilled lettuce from the fridge, pour about three-quarters of the dressing over it, and toss gently to coat. Add the croutons and the remaining 1/4 cup of Parmesan cheese, and toss briefly once more.
Serve immediately. Garnish with extra freshly ground black pepper and shaved Parmesan if desired.
