You know you have good friends when they invite you to a LCHF, diabetic-friendly meal!

Last night, we were invited to a friend’s house for dinner. The food she cooked was sublime! Prawns marinated in ginger, garlic, chilli & dill, atop a classic Caesar salad-style base. Thrown into the mix was griddled pancetta, tomatoes, olives & parmesan. I couldn’t have done better myself!

Caesar dressing is a low-carb staple! Not only does it taste wonderful; it’s also truly versatile. You can use it on pretty much any salad, be it meat, cheese, fish or fowl.

I’ve always been a bit of a purist with food. When I say that, I don’t mean that I stick blindly to the classics; I refer principally to the quality of ingredients used and the attention to detail of their preparation. A Caesar salad dressing therefore doesn’t belong solely with cos lettuce, and croutons. Try it with soft autumn ‘buttery’ leaved salads and stir it into steamed peas or broccoli. The results won’t disappoint.

There’s no impact to blood-sugar and it’s incredibly easy to make. I tend to make a ‘batch’, which lives in the fridge for up to a week. Experience shows however, that it never lasts that long. We eat it within three days every time!

In a small food processor, whizz up a couple of anchovies and half a clove of garlic. The flavour of the garlic intensifies over time, so if you’re not going to eat all the dressing straight away, it’s best to err on the side of restraint. Add to this a small squeeze of lemon juice, a small handful of grated parmesan cheese, half a cup of good olive oil and half a cup of double cream. You can also add an egg yolk if you like, but bear in mind that raw egg will shorten the shelf-life. Give these a good blitz in the processor until smooth and emulsified, then taste to adjust the seasoning if required.

Voila! Incredibly simple and sublimely delicious.

Thanks for reading and bon ap!

Adam.