Caesar Salad Dressing
The official Caesar salad is a mixture of greens tossed with Parmesan cheese, croutons and oddly enough, a coddle egg. This mixture is then topped with a vinaigrette dressing that is made using Worcestershire sauce and lemon juice. Caesar dressing is usually made with olive oil and vinegar; I have replaced the high-calorie olive oil with Greek yogurt, which also has a nice tart taste to replace the vinegar. Most people these days expect Caesar dressing to have an anchovy flavor, so I have added some umeboshi paste to the Worcestershire sauce and they serve to mimic that pickled fishy taste without being overpoweringly fishy. Use as dressing for salad or a dip for veggies.
Makes: 1/2 cup (2-4 servings)
Preparation time: 5m
Cooking time: 5m
Total time: 5m
- 1/2 cup fat-free Greek yogurt
- 1/8 teaspoon Worcestershire sauce
- 1 teaspoon umeboshi paste
- 1 garlic clove (minced or pressed)
- 1 tablespoon water (more or less)
- dash lemon juice (freshly squeezed)
- Mix the Greek yogurt, Worcestershire sauce, umeboshi paste and garlic clove in a small bowl until well blended.
- Add water until you get the desired consistency. I find that 1 tablespoon of water is perfect for me, but maybe you like your dressing a bit thicker or thinner. Finish it off with just a dash of lemon juice.
- Toss with lettuce, grated Parmesan cheese and croutons and you have yourself a great Caesar salad that is healthier than those served in restaurants.