An EGG For Every Occasion — Caesar Salad with Yogurt
Recipe Type: Salad
Serves: 4-6
Lighten up a traditional Caesar salad dressing by replacing some of the oil with fat-free yogurt. Use pasteurized eggs to give yourself piece of mind as you are enjoying your creamy salad.
  • 1 Safest Choice Egg
  • ⅓ cup plain fat-free yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon anchovies or anchovy paste ( if preferred )
  • 1 teaspoon Dijon mustard
  • ½ teaspoon freshly ground pepper
  • 1 garlic clove minced
  1. Combine all ingredients in a bowl; stir well with a whisk. Coddle egg by heating 3 cups of water to boiling.
  2. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended.
  3. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
  4. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately
Recipe by Honest Cooking at