This Paleo and whole30 compliant Caesar salad gets a special twist with sweet potato “croutons” for an extra pop of flavor and color.
I realize that a mere month ago I posted about how I just don’t really like salads (as meals) that much. And that my delicious Paleo chopped salad changed my mind. That’s still true. The only other salad I have always loved and enjoyed as a meal is the good ole fashioned Caesar. Problem is, I usually love it the cheesier the better, and would load it up with Parmesan.
This whole30 Caesar salad omits the Parmesan and is dairy free, but keeps all the flavor of a classic Caesar. The homemade dressing is so full of classic Caesar flavor that I don’t even miss the cheese. I knew I wanted to try and make a sweet potato crouton because the idea of the gorgeous orange cubes with the deep green leaves created a mouthwatering color combo that would make anyone crave this dish. I tinkered with a few different approaches and found one that makes these some fun little nuggets to add to salads like this, or just eat as a side with any meal!
The sweet potato croutons were inspired by some I had at Odd Duck Austin as part of a goat hash brunch dish. They were so delicious, and so versatile that I think you will find them a welcome addition to this and any salad.
The best part about this dish? It’s easy (amen!). Feel free to adapt, swap, or add as you please to make your own version of this dish!Print
A Paleo and whole30 compliant Caesar salad gets some added flair with sweet potato croutons.
For the Dressing:
- 3/4 cup homemade or Paleo mayonnaise
- 4 cloves garlic
- 3 anchovy fillets (packed in oil)
- 1 teaspoon dijon
- Juice of 1 lemon
- Pinch of salt (to taste)
- Cracks of fresh pepper
For the Croutons:
- 1 large, thick and boxy sweet potato (try and find one whose shape you think will be good for getting nice cubes out of)
- 1/4 cup cassava flour
- 1 tablespoon arrowroot starch
- 1/2 teaspoon salt plus more to taste
- 1–2 tablespoons oil for pan frying (I like Thrive algae oil)
For the salads:
- 8 cups each chopped romaine and kale (for 4 total servings, feel free to scale)
- Cooked chicken paillards (I marinate mine in some herbs and olive oil, salt and pepper, and then cook them for 3-4 minutes per side until done)
- Prepped dressing
- Sweet potato croutons
Make the dressing:
- Put all the ingredients in a container, and blend using an immersion blender until well combined
- Check for seasoning and adjust with salt and pepper as needed
Make the sweet potato croutons:
- Peel your sweet potatoes and slice off the ends. Then, slice off the edges to create a rectangular shape out of the core (save the sides and make sweet potato toast!)
- Cube into 1 inch pieces
- Cook in boiling water for 10-12 minutes, until soft and just cooked through and drain and let cool
- Mix cassava, arrowroot powder and salt in a shallow bowl
- Heat oil in a pan over medium high heat
- Working in batches as needed, dredge the cubes in the flour mixture and add to the heated oil
- Turn the croutons every ~1 minute to lightly brown each side
- Use immediately for crispiest results
Assemble the salad:
- In a large bowl, mix equal parts romaine and kale (depending on how many salads you are making) with dressing (start light, you can always add more!). Toss to coat
- Add dressed lettuces to a bowl, top with chicken and sweet potato croutons
Nutrition facts are for one serving but recipe yields 4 total servings