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Author Notes: I am not a mayo person. I hate mayonnaise (unless it's home-made and really good). But Caesar salad is amazing (especially with poached eggs on top that add to the creaminess of the dressing) and so is yogurt.
Original recipe at modernpopcooking.com ! —Valentina Solfrini
Makes: about half a cup
cup Natural plain yogurt*
teaspoon Dijon mustard
garlic cloves, roasted
tablespoon Lemon juice
teaspoon Extra virgin olive oil
tablespoon Grated parmesan (EXTRA)**
- Start by roasting the garlic cloves with the skin on in a 200 C? (390 F?) for 10 minutes, until tender. Squish it out of the skin in a jar (or to the bowl where you're preparing your salad). Roasting the garlic will make the dressing less harsh and more digestible. If you're fine with raw garlic, just chop it very finely and skip the cooking.
- Finely chop the anchovy fillets and add them to the vessel you're using, together with the other ingredients. Mix well. It will keep in the fridge for 2-3 days. Spoon over Caesar salad. Poached eggs version aside, I find it lovely with flaked steamed salmon.
- * To save on calories, you can use skim. Still, full-fat yogurt will get you an even tastier dressing. ** I am only using a tbsp here, assuming you'll add more cheese to the final salad. Add more Parmesan to taste if you like.