I’ve done it again. I convinced someone that these cauliflower shavings and macadamia nut flakes were cheese. I then laughed maniacally. I then ate this entire salad. And you’ll want to, too, while getting all your greens and crucifers with good fats. If that’s something you’re into (shouldn’t we all be?). Even if not, it’s just damn delicious.
I read The Wahls Protocol and The Plant Paradox this summer while struggling to find a balance in my life that I once knew (hello, it’s been six months since I posted a recipe). I have an obsession with the latest diet trends. I can never fully commit but I digest their guidelines and keep the ones that make sense to me. Dr. Terry Wahls cured her MS through a Paleo-ish diet that calls for 3 cups of green vegetables at every meal and 3 cups of sulfer-rich vegetables like crucifers — check. Dr. Gundry’s Plant Paradox treats autoimmune conditions by restricting lectins from the diet and healing the gut with healthy fats — check. Restricting lectins means no grains and legumes, as well as not eating animals that ate grains or legumes. So that also means no convetional dairy — again Paleo-ish. Enter some plant-based cheese replacements.
Look, I’m Italian and I love a grated block of Parmigiano as much as the next paisan, but the real stuff is hard to come by. Most of what we buy isn’t true Parmigiano Reggiano. And if given the opportunity to swap mediocre cheese for more plants, what do you think I’ll choose? If you don’t know me by now… Meanwhile, macadamia nuts are rich in minerals and monounsaturated fats, and grate into a pillowy dreamy sprinkle.
That holiday where we eat a whole bunch is right around the corner, so if you need something to keep it light and fresh until then, I give you this gift. I know I’ll be eating it until I just can’t eat it no more.
+ 1 head romaine or 3 heads little gem, chopped or torn
+ 6 leaves dino kale, stemmed and sliced
+ ¼ head cauliflower, thinly sliced
+ ¼ cup roasted salted macadamia nuts, grated
+ 1 anchovy filet
+ 2 cloves garlic
+ ¼ avocado
+ ¼ preserved lemon, meat only
+ 1 t dijon mustard
+ ¼ cup fresh lemon juice
+ ¼ cup algae oil or olive oil
In a blender, combine all ingredients for the dressing until smooth. Set aside. Toss salad ingredients in large bowl. Add dressing. Toss and devour.