Description
A lighter take on a classic! Creamy yogurt replaces some of the oil in this Caesar dressing, making it a lighter yet still satisfying salad.
Ingredients
Units
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
- 1 teaspoon Dijon mustard
- 1/4 tsp freshly ground pepper
- 1 garlic clove minced
Instructions
- Combine all ingredients in a bowl and stir well with a whisk.
- Coddle egg by heating 3 cups of water to boiling (212°F/100°C).
- 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 until thoroughly blended.
- Mash desired amount of anchovies and whisk them into the dressing. Set aside a few for garnish if desired.
- Place torn lettuce leaves in a large bowl.
- Pour dressing over the lettuce and toss lightly.
- Add the grated cheese, garlic croutons, and freshly ground pepper; toss.
- Serve immediately.
Notes
- For a richer flavor, use full-fat plain yogurt instead of fat-free.
- If you don’t have anchovies, substitute 1/2 teaspoon of fish sauce for a similar umami flavor.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
- Cholesterol: 100