Missy Robbins's Semi-Healthy Caesar

July 16, 2019
Photo by Rocky Luten
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.

  • Prep time 20 minutes
  • Serves 4 to 6
  • 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
In This Recipe
  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.

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