I love a good Caesar salad, but even the best of them leave me feeling a bit sick afterwards. Determined to satisfy my cravings for this dish without the residual bellyache, I developed this recipe which is just as satisfying and creamy as the traditional version, but without the heaviness of a mayo-based dressing. Now, greek yogurt has become my secret weapon in the kitchen, replacing mayonnaise (and a number of other ingredients) in many recipes. Not only is it lighter, I love the tartness of the ingredient and prefer it to the traditional versions. —Jill Haapaniemi
apple cider vinegar
freshly shredded Parmigiano Reggiano
plain, full-fat greek yogurt
clove garlic, minced
fresh cracked pepper, plus more for serving
Bibb or romain lettuce, washed, dried and roughly chopped or torn into large piece
In a food processor, blend vinegar, olive oil, anchovies, Parmigiano Reggiano, mustard, Worcestershire sauce, yogurt, lemon juice, garlic, salt and pepper until smooth. In a large bowl, toss lettuce with dressing until evenly coated. Top with eggs and season with fresh cracked pepper. Serve immediately.