Healthy Yoghurt Caesar Salad dressing
| Prep | Total |
|---|---|
| 5 mins | 5 mins |
Serves
4
Caesar salad is well loved for its creamy, tangy mayonnaise based dressing. This comes at the cost of calories though, so if you're watching what you're eating this is a healthier alternative.
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 1 tsp Worcestershire sauce
- 2 anchovy fillets in oil - don't use pickled anchovies, see note 1
- 1/2 cup (125ml) plain Greek yogurt see note 2
- 30g finely grated Parmigiano Reggiano aka parmesan cheese
- Salt and pepper, to taste
Steps
- Combine ingredients - add the oil, minced garlic, Dijon mustard, lemon juice, Worcestershire sauce and the anchovies to a large blending jug or mixing bowl. Set your stick blender to a low speed and process until well combined and there are no lumps.
- Add the yoghurt and cheese - stir through the yoghurt and cheese until well combined.
- Season - taste and adjust seasoning with salt and pepper
Notes
- Anchovies - These are crucial in the taste of the dressing. They don't taste fishy, they provide umami and salt. Leave them out if you want, but the dressing taste will suffer. If you do leave them out, substitute 1-2 tsp fish sauce or add an extra 15g parmigiano reggiano. If you're making the dressing using a whisk, make sure that these are made into a paste with the garlic - you don't want lumps in the dressing.
- Yoghurt - don't use a sweetened yoghurt. You can use a low fat Greek yoghurt if you'd prefer.
