I don’t know about y’all, but I randomly crave Caesar salads — and the more anchovy forward, the better. This is a slightly healthy version with a Greek yoghurt base.
You can easily sub the Greek yoghurt for a non-dairy yoghurt or even cheat by adding anchovy to a store bought vegan caesar dressing.
Ingredients
- 1/2 cup greek yoghurt
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/4 cup parmesan
- 2 to 3 anchovy filets or 1 tsp anchovy paste
- 1 to 2 garlic clove
- 1 tsp Dijon mustard
- salt to taste
- fresh cracked black pepper
- 4 romain hearts, halved
Optional:
- splash of olive oil to loosen up the dressing
- crush crutons
- shaved parmesan
- boiled egg
- parmesan crisps
Directions
- In a food processor or a ninja bullet add in all the dressing ingredients and blend.
- Cut the romain hearts in half and lightly spray the middle with oil of choice and char them heart side down on a hot (like mean HOT) cast iron pant for a minute.
- In a large bowl add the charred romain halves and dressing.
- You could use a tong to toss them but using your hands would yield a much more even coating of dressing on each layer.
- Add topings of choice, like crutons, shaved parmesan or even egg crumbles and enjoy!
