Tuesday, April 9, 2013

Best way to enjoy sauerkraut

Cultured or fermented foods hold a myriad of beneficial constituents   They've become all the rage these days and for good reasons. Sauerkraut is the most popular and one of the easiest to make in any kitchen. But, sometimes we just want a different taste or "mouth feel" from this cold, briny, effervescent favorite.

I think I hit on a masterpiece when I mixed homemade Caesar Salad dressing with sauerkraut, added a few raisins and tossed it over a bowl of cut up salad greens.  The raisins were the key to balance the sour of the kraut - think of a sweet and sour sauce.  Boy, was it a crowd-pleaser!  Full of good fats and probiotics, this is how we will be enjoying salads for a long time.

The recipe for the dressing comes from The Holistic Squid! (Her original recipe was for Chicken Caesar Salad.  If you want to make that just add the romaine lettuce and cut up, cooked, pastured chicken.)

Caesar Dressing

• 3/4 cup refined coconut oil, melted but not hot
• 1/4 cup olive oil
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1 tsp. whole grain mustard
• 1/4 tsp. sea salt
• 4 cloves crushed garlic
• Juice of 1 lemon
• 16 anchovy fillets

How to Prepare
1. In your food processor with s-blade attached, blend the egg and egg yolk, mustard, salt, garlic, and lemon juice until well combined.
2. Using the drizzle feature or pouring very slowing, add the olive and coconut oils drop by drop.
3. You are making mayonnaise, and it will begin to emulsify into a thick sauce. If it doesn’t, don’t worry. It will still taste great.
4. When desired consistency is reached, add anchovy fillets and blend until smooth.

You can add a tablespoon of whey and leave it on the counter for a day to culture (ferment) which only makes it more nutritious and last longer.  But, in my house we won't have to worry about it spoiling before its' time.

I have used the dressing to make salmon salad - just be sure to let the dressing come to room temperature first as it will get quite solid in the refrigerator thanks to the wonderful coconut oil.

Eat it with abandon...and enjoy!

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