
Serves 4
Ingredients
- 1-1/2 pounds yucca root
- 2 large eggs, separated into whites and yolks
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1-1/2 tablespoons ghee or coconut oil, melted
- 1/2 tablespoon dried parsley flakes
- 2 cloves garlic
- 6 anchovy fillets (packed in olive oil)
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons plus 1/2 cup light-tasting olive oil
- 3 romaine hearts, roughly torn
- salt and black pepper
Directions
PREHEAT the oven to 350ºF. Cover a large baking sheet with parchment paper or aluminum foil and brush with a little olive oil.
MAKE THE CROUTONS.
- Peel the yucca and chop into 2-inch chunks, removing the stringy bit that runs through the middle of the root.
- Place the yucca in a food processor and purée, scraping down the sides a few times, until it forms a fine, smooth paste.
- Place in a large mixing bowl.
- In a medium bowl, whisk the egg whites, cream of tartar, baking soda, and 1/2 teaspoon salt until the whites are frothy.
- Pour into the bowl with the yucca and gently fold the whites into the yucca with a rubber scraper until just combined.
- Use the rubber scraper to spread the yucca on the prepared pan. Spread the “dough” about ¼-inch thick to cover the whole pan.
- Bake for 15-20 minutes until the edges begin to brown and the top looks dry and crackly.
- Set aside until cool to the touch, then flip over and peel off the parchment paper; return the paper to the baking sheet and increase the oven temp to 400ºF.
- Cut the yucca into 1/2-inch cubes. In a large bowl,whisk the melted ghee, parsley flakes, and 1 clove crushed garlic, then add the yucca cubes, tossing until coated.
- Spread the croutons in a single layer on the baking sheet and return to the oven. Bake until brown and crisp, 15-25 minutes. Set aside. (They get even crispier as they cool.)
MAKE THE DRESSING.
- Place the anchovies, 1 clove peeled garlic, lemon juice, Dijon mustard, and 2 tablespoons oil in a food processor. Blend until combined, then with the motor running, drizzle in the remaining 1/2 cup oil.
- Set aside.
MAKE THE SALAD.
- Place the romaine leaves in a large mixing bowl; add dressing and croutons.
- Toss gently to combine, then taste and add more salt and pepper, if necessary.
- The croutons are best eaten on the same day; the dressing can be stored in the refrigerator for up to 5 days.
Make ahead tip:
For a jump start on the salad, you can make the crouton “dough” and dressing in advance, then season and re-bake the croutons just before you want to serve the salad. If you have a favorite Paleo bread, you can use that in place of the yucca croutons.

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