Description
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.
Ingredients
Scale
- 1 Safest Choice Egg
- 1/3 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
- 1/2 teaspoon freshly ground pepper
- 1 garlic clove minced
Instructions
- Combine all ingredients in a bowl; stir well with a whisk. Coddle egg by heating 3 cups of water to boiling.
- 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.
- Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish.
- 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
- Category: Salad