If you want to cut down on calories and fat in your salads, I’ve got a healthy caesar salad recipe with herbed yogurt caesar dressing that will make you feel light and airy!
I’m quite the caesar salad addict. I could eat one several times a week and never get tired of them, provided that the romaine lettuce is crisp and fresh, and the dressing is high quality. This is why I generally make mine at home because restaurants can get lazy and serve pre-made dressings. Plus I get to make delicious cheese crisps to go on top that take just a few minutes to bake and are a great sub for croutons. I really love pecorino Romano cheese, but parmesan is perfect as well. Just shred little piles on parchment paper on a sheet pan and bake for about 8-10 minutes. Make sure not to burn them!
I stopped buying bottled dressing a long time ago when I realized how ridiculously easy it was to make vinaigrettes and dressing from scratch. You can make only what you need or enough for the week’s lunches in pretty much the same amount of time. You only need good quality vinegars, or lemons and limes, good olive oil, usually a nice mustard, some simple seasoning, and maybe garlic or shallots to make most dressings. This takes literally 2-3 minutes to whip up, and you can shake it up in a mason jar, whisk it in a bowl, or blend it in a food processor or blender.
Bottled dressings, even organic brands, always have an aftertaste that I can’t get past. There are so many preservatives, chemicals, and unnatural additives that are used to keep them fresh, so really take the time to read your labels!
For this healthy caesar salad dressing recipe, I used greek yogurt (because it has less water) an egg yolk for creaminess (it’s traditional in caesar dressing but can be subbed with mayo), canned anchovies (if you’ve eaten caesar dressing, you’ve eaten anchovies…GASP!), parsley for color and flavor, lemon juice, garlic, stone ground mustard, and just a smidgen of olive oil.
You can blend it all in a food processor (here is a link for a mini one that’s great for making dressings), blender, or in a bowl with a whisk. If you do it by hand, make sure to chop the parsley as finely as possible. This dressing a little “looser” because there isn’t as much oil binding everything together. Simply toss a little bit of the dressing over the salad to coat evenly and serve in a different bowl or plate. This ensures you don’t overdress your greens.
And there you have it folks! Soak in the last bit of summer with this light and refreshing salad. If you want an idea for a protein that pairs perfectly with this salad, check out these easy grilled lamb kebabs. They are so tender and SO good :-). Happy Labor Day weekend!
Bon Appetit Ya’ll,
HEALTHY CAESAR SALAD | HERBED YOGURT CAESAR DRESSING
- 2 heads romaine lettuce
- 1 tomato sliced
For the Dressing
- 1/4 cup greek yogurt
- 2 cloves garlic
- 4 in anchovies the anchovies a tube are great because you can seal it and use it again
- 2 Tbsp . parsley
- 1 Tbsp egg yolk or 1 . mayo
- 1 Tbsp . olive oil
- 2 Tbsp . pecorino romano cheese for extra flavor
- salt and pepper
For the Pecorino Romano crisps
- 6 Tbsp pecorino romano cheese shredded finely
Preheat the oven to 350 degrees.
Finely shred 6 Tbsp. pecorino romano cheese. Place 6 little circles of 1 Tbsp. each of the cheese on parchment paper-line sheet pan. Bake for 8-10 minutes or until it's a light golden color. Remove from the oven and set aside.
While the crisps are baking, blend all the ingredients for the dressing except for the oil in a food processor or blender. If you make it by hand, make sure to chop the garlic and parsley really finely. With the food processor on (or whisking constantly), slowing pour in the olive oil until combined. Season with salt and pepper.
Chop the romaine and place in a bowl. Drizzle some of the salad dressing over the greens and toss to coat. This ensures that your salad isn't overdressed and soggy. Season with salt and pepper.
Top the two salads with tomato slices and cheese crisps.