Caesar Salad Dressing

The weather is starting to warm up and along with that comes my craving for salads. I love summer for many reasons, and one of those reasons is that it is salad season!

I love a good caesar salad but not all the preservatives and unpronounceable ingredients that are in store bought dressing. A few recipes over the years have sufficed but I was in the mood to try something new. I found a great one from “a day in the kitchen” - thank you! - and so I wanted to share it. This has the right amount of “zest” in it for a good caesar salad, and I think it could also work well as a dip for veggies too.

Hope you get a chance to try it soon - enjoy!

INGREDIENTS -

1 cup plain Greek full fat yogurt
2 Tbsp extra virgin olive oil
4 tsp Worcestershire sauce
Juice of 1/2 lemon
2 tsp dijon mustard
2 tsp anchovy paste
1 garlic clove, finely minced
3/4 tsp salt
1/2 tsp pepper
1/2 cup fresh grated Parmesan cheese

Romaine lettuce for salad

INSTRUCTIONS -

In a small bowl, whisk together all of the ingredients except the Parmesan cheese until well blended.

Stir in the Parmesan cheese. Give it a taste test and add any extra salt or pepper or other seasoning to please your taste buds.

Toss the dressing with your romaine lettuce and top with a little more grated cheese if you would like. Croutons are a standard topping, but if you would like a little healthier crunch, sprinkle the salad with some sunflower seeds or pumpkin seeds, they taste great, add the perfect crunch, and it makes for a little less bread in your menu.

This serves as an excellent side salad or you can add chicken or another protein if you want to make a meal of it.

Store in a jar and keep refrigerated, then stir before using. Use within about a week.