Fresh and seasonal produce is important for any salad but the dressing makes or breaks it for me. Caesar dressing is a favorite of mine as it is rich, creamy, tangy and salty (all great things!). I love caesar dressing but am very aware of its high-fat content and calories.
Since most of the flavor comes from garlic and anchovies, substituting the base of the dressing with a healthier choice, such as greek yogurt, is a great option and goes unnoticed. I also love using kale over romaine lettuce. The kale holds up well to the dressing and has high levels of Vitamins A, K and C. Minor substitutes, such as this, can make a huge difference in the amount of nutrients in a meal.
Prep Time: 5 min / Cook Time: 0 min / Servings: 6 people
- 3 garlic cloves
- 1 tsp anchovy paste (You can omit if you don’t like the taste)
- 1/2 cup greek yogurt
- Juice of 1 lemon (about 2 tablespoons)
- 1/4 cup olive oil
- 1/4 cup fresh parmesan (grated)
- Salt & Pepper
- In a food processor, chop the garlic until it is in small minced pieces.
- Add the anchovy paste, greek yogurt, lemon juice, and parmesan cheese to the food processor and pulse until combined.
- Slowly add in the olive oil as you pulse to emulsify.
- Salt & pepper to taste.
Tip: Use this dressing on a bed of kale with grilled chicken. Top the salad with some freshly shaved parmesan and enjoy!