A lightened up take on classic Caesar salad made with Greek yogurt and parmesan panko crunch.
2 heads Romaine lettuce
3/4 cup plain greek yogurt
1–2 cloves minced garlic
Juice of 1 lemon
3 tablespoons good olive oil
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons anchovy paste
1/3 cup grated parmesan cheese
2–3 dashes Worcestershire sauce
pinch of salt
fresh cracked black pepper
1/2 cup seasoned panko breadcrumbs
2 tbsp grated parmesan
1 tsp olive oil
Wash and prepare romaine lettuce.
For the Greek yogurt Caesar dressing:
Whisk together Greek yogurt, minced garlic, lemon juice, olive oil, anchovy paste, mustard and Worcestershire sauce.
Stir in 1/3 cup parmesan cheese. Season with salt and pepper to taste.
For the parmesan panko crunch topping:
Heat 1 tsp of olive oil in a skillet. Add panko bread crumbs and toast until golden brown, about 2-3 minutes. Remove from heat and transfer to a bowl to let cool. Stir in 2 tbsp of parmesan cheese.
I like things garlicky so I usually use 2 cloves of garlic. Start with one and then add more if you want more garlic punch!
I prefer a thick and creamy dressing but if you would like it a little thinner, you could add a bit of water 1 tbsp at a time for desired consistency.
This recipe is enough for 2 people as a main salad and 4 people as a small appetizer. There will be dressing left over and it will store well in the fridge in an airtight container for about 5 days.
Keywords: Caesar salad, greek yogurt caesar salad, caesar dressing recipe, homemade caesar dressing, greek yogurt salad dressing, caesar salad dressing