"Me and Caesar salad go way back. Not only is it one of my favorite things in the world to eat, but I also have a lot of warm and fuzzy Caesar salad memories. It was the dish I made when I threw my first dinner party for friends at age fourteen, using my grandmother’s wooden Caeser-salad bowl. And it was the first thing I learned to make in my very first restaurant job. (And then had to make daily five-gallon buckets of it!) Unfortunately, it is loaded with cheese, egg yolks, and olive oil, ingredients that were not welcome on my newfound path to healthy eating. Let’s face it, we all pretend we are eating healthy if we are eating a salad, but traditional Caesar dressings (and lots of other creamy dressings) can be a big, fat calorie offender. Still, it was important for me to find an alternative to one of my go-to comfort foods, so I discovered that using yogurt instead of oil and eggs still allowed me to keep the garlicky, anchovy flavors of this wonderful dressing without ruining my diet."
Reprinted with permission from Breakfast, Lunch, Dinner...Life! Recipes and Adventures from My Home Kitchen by Missy Robbins with Carrie King/Rizzoli Publishing.
4 to 6
red wine vinegar
Juice of 1 lemon
grated Parmigiano-Reggiano, plus ¼ cup for finishing
hearts of romaine, outer leaves discarded, cored to separate and wash leaves
Cracked black pepper
In This Recipe
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.
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.
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.)
Top with the remaining grated Parmigiano and a few twists of black pepper.