I'm not much of a purist when it comes to caesar salad - I can't help myself from adding a bunch of non traditional ingredients (avocados for instance, I seem to find an excuse to add them to everything). But most importantly, I'm not a fan of the traditional dressing. I don't like egg based sauces (mayo? no thanks), but I do like the creaminess, so here is my answer. This yogurt based dressing is a bit lighter and fresher than egg based dressing, but with the same full flavors thanks to garlic, chili, worcestershire sauce, mustard, parmesan and lemon zest. —cooklynveg
for the dressing
1/3 cup plain yogurt (I used 2% fat)
juice of 1 lemon
zest of about a quarter of a lemon
2 tablespoons of good quality extra virgin olive oil
2 tablespoons parmesan cheese, finely grated
1/2 teaspoon worcestershire sauce (vegetarian if you want)
1/2 teaspoon of strong dijon mustard
dash of ground sea salt
good dash of ground black pepper
dash of ground red chili flakes
1 garlic clove, minced
for the salad
1 head of Romaine lettuce
one small whole wheat baguette, torn or cut up in to small pieces (I used whole wheat potato bread)
Preheat the oven to 435C
Place the bread pieces on a baking sheet, drizzle with the olive oil. Add a little salt and pepper if you like (you could add any flavorings you like here - garlic or rosemary work great). bake in the oven for about 5 mins until they're crispy. take out of the oven and leave to cool.
place all the dressing ingredients in a bowl and mix thoroughly with a fork or whisk.
assemble all the salad ingredients in a large bowl, add the dressing and toss.