THE HANCOCK SALAD: A PALEO CAESAR SUBSTITUTE!

The salad that will take the place of that caesar salad you’ve been missing since you “went paleo.” It is a dish that appeals to all your tastebuds: salty bacon, sweet onions, creamy tangy coconut dressing, and the crunchy freshness of romaine lettuce. This salad is decidedly paleo because it is communal and meant to be eaten with your hands. Put it in the center of the table at a dinner party for all your friends to pick away. 

Named for the neighborhood in which it was created, the Hancock Salad has become a part of my family's go-to recipe arsenal. I made this during my first recipe demonstration at PaleoFX and for my first paleo cocktail party with iGnite of Austin.  It will be featured in my book, It's Paleo Y'all, for sure. 

The Hancock Salad
serves 4
1 head romaine lettuce, rinsed and separated into individual leaves 
4 slices bacon
3 caramelized onions, divided
   (Recipe follows)
1 large clove garlic
1 teaspoon salt
1/2 teaspoon dijon mustard
1/2 teaspoon black pepper
1/4 cup red wine vinegar
3 Tablespoons canned coconut milk
2 Tablespoons Olive Oil

Cook bacon until crispy; drain, crumble and set aside. In a blender, combine 1/4 cup caramelized onions (set the rest aside) and remaining ingredients. Toss your desired amount of dressing with the romaine, top with remaining caramelized onions and crumbled bacon before serving. 

Perfectly Caramelized Onions

2 Tablespoons coconut oil

2 Tablespoons butter

4 onions, halved and sliced thin

1 Tablespoon salt

Cut the onions in half and then slice thin. Heat butter and coconut oil in a heavy bottom skillet over high heat. Add onions and salt. Cook, stirring constantly for 10 minutes. Reduce heat to medium low and cook, stirring occasionally, for 25 more minutes until golden brown and caramelized.