Missy Robbins's Semi-Healthy Caesar

July 16, 2019
2 Ratings
Photo by Rocky Luten
  • Prep time 20 minutes
  • Serves 4 to 6
Author Notes

Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing.

What You'll Need
  • 5 garlic cloves
  • 5 anchovy fillets
  • 3 tablespoons Dijon mustard
  • 1 tablespoon black peppercorns
  • 1/4 cup red wine vinegar
  • 5 dashes Tabasco
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lemon
  • 1 cup plain yogurt
  • 1/2 cup grated Parmigiano-Reggiano, plus ¼ cup for finishing
  • 3 hearts of romaine, outer leaves discarded, cored to separate and wash leaves
  • Cracked black pepper
  1. Place the garlic, anchovies, mustard, black peppercorn, red wine vinegar, Tabasco, Worcestershire, and lemon juice in a blender. Blend on medium-high speed until a paste is formed and the garlic and peppercorns are completely crushed and blended. Transfer to a mixing bowl.
  2. Gently fold in the yogurt and ½ cup Parmigiano-Reggiano. I like my dressing thick, but you can thin it out a touch by adding a drop or two of water.
  3. Place the clean, dry romaine leaves in a large mixing bowl. Add ½ cup dressing and use your hands to gently mix until all the leaves are coated. (Store the rest of the dressing in a tightly sealed container in the fridge and keep on hand for the week.)
  4. Top with the remaining grated Parmigiano and a few twists of black pepper.

See what other Food52ers are saying.

  • Tricia Giese-Church
    Tricia Giese-Church
  • Lipstick Librarian
    Lipstick Librarian
  • Nancy Mck
    Nancy Mck

3 Reviews

Tricia G. April 4, 2021
This was delicious. A couple of changes...

Because my garlic cloes are huge, I used 4. I crushed them. At first I thought 1 Tbls of peppercorns was too much but it was perfect. Here's where I changed things.... I used 2 tbls of mayo. I used only 5.3 oz of nonfat plain yogurt.

Other than that, I roasted some cherry tomatoes with balsamic to place on top. I added bacon. I also found a recipe for parmesan crisps.
Nancy M. July 22, 2019
Is there something I could substitute for anchovies?
Lipstick L. January 20, 2021
I would think Miso Paste would be a very good vegetarian substitute. It lasts FOREVER in the fridge and is a building block for many Asian-inspired sauces, stocks, dressings. It comes as Light/Yellow/White (almost blonde) for a more subtle flavour profile, or Dark / Red for a more robust and pronounced umami flavour. I'd start with the Light/Yellow/White miso.