A Lighter Caesar Salad

May  2, 2017
Photo by Jill Haapaniemi
Author Notes

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

  • Serves 4-6
  • 1 tablespoon apple cider vinegar
  • 1/4 cup olive oil
  • 2 anchovies
  • 1/4 cup freshly shredded Parmigiano Reggiano
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons plain, full-fat greek yogurt
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper, plus more for serving
  • 2 bunches Bibb or romain lettuce, washed, dried and roughly chopped or torn into large piece
  • 4 medium-boiled eggs, peeled and halved
In This Recipe
  1. 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.

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