Greek Yogurt Caesar Salad With Parmesan Panko Crunch
A lightened up take on classic Caesar salad made with Greek yogurt and parmesan panko crunch.
Servings: 2 -4 Servings
Ingredients
- 2 heads Romaine lettuce
- ¾ cup plain greek yogurt
- 1-2 cloves minced garlic
- Juice of 1 lemon
- 3 tablespoons good olive oil
- 1 ½ teaspoons dijon mustard
- 1 ½ teaspoons anchovy paste
- ⅓ cup grated parmesan cheese
- 2-3 dashes Worcestershire sauce
- pinch of salt
- fresh cracked black pepper
- ½ cup seasoned panko breadcrumbs
- 2 tbsp grated parmesan
- 1 tsp olive oil
Instructions
- 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 ⅓ 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.
Notes
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.