Nothing beats a crisp, delicious bowl of greens (especially if you’re having something really filling like pizza)! I love Caesar Salad, but I like making my dressing from scratch, and this version is a lot easier than others I’ve found (who has time to coddle egg yolks? Not this gal! ). I also really like Greek yogurt, so I think this recipe is pretty fantastic.
Creamy Caesar Salad Dressing
1/3 c. lowfat Greek yogurt
2 anchovy fillets, mashed
2 garlic cloves, minced
2 T. fresh-squeezed lemon juice
2 t. Worcestershire sauce ( or “woo sauce” as my grandmother used to say)
2 T. extra virgin olive oil
1/4 c. freshly grated Parmigiano-Reggiano cheese
fresh ground pepper
For the Salad
1 large head romaine lettuce, roughly chopped
1 French baguette, cubed into bite-sized pieces ( this time I opted for larger slices, but you can do whatever works best for you)
Shredded Rotisserie Chicken and Boiled Egg (optional toppings)
Preheat the oven to 400 degrees.
Loosely chop the anchovies and then mash them. I like working the anchovies into a paste by applying pressure with a knife – essentially smashing them.
In a small bowl, combine the yogurt with the mashed anchovies, garlic, lemon juice and “Woo sauce”. Whisk in the olive oil and half of the cheese. Season to taste with salt and pepper.
Spread the bread cubes on a non-stick baking sheets and lightly drizzle with olive oil. Sprinkle with salt and pepper and bake for 5 minutes or so until golden brown. Remove from the oven and set aside. Toss the dressing with the lettuce, add your bread/croutons/chicken/egg and serve.
Recipe adapted from Jamie Oliver’s in Food & Wine, March 2011