Caesar-style Salad Recipe

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Caesar-Style Salad

Club Recipes


This March 1995 Gourmet recipe was prepared by Joan Buckley for our July 2013 meeting.

pinch tips: How to Core a Head of Lettuce






1/2 c
plain nonfat yogurt
1/2 tsp
anchovy paste
1 tsp
fresh lemon juice
1 tsp
balsamic vinegar
1 tsp
dijon mustard
1/2 tsp
worcestershire sauce
1 clove
garlic clove, minced and mashed into a paste with 1/4 teaspoon salt
1/4 c
freshly grated parmesan cheese (about 1 ounce)
head romaine, rinsed, spun dry, and cut into wide strips (about 7 cups)
1/4 c
finely chopped red onion

Directions Step-By-Step

This take on classic Caesar salad uses nonfat yogurt in place of oil and egg (or oil and mayonnaise) for a lean but creamy dressing that is enhanced by grated Parmesan.
In a small food processor blend together yogurt, anchovy paste, lemon juice, vinegar, mustard, Worcestershire sauce, garlic paste, 2 tablespoons Parmesan and salt and pepper to taste and transfer to a bowl or jar. Chill dressing, covered, at least 1 hour and up to 2 days.

Divide romaine among 4 bowls and drizzle dressing over salads. Sprinkle each salad with 1 tablespoon onion and 1/2 tablespoon remaining Parmesan.
Each serving: 63 calories, 2.2 g fat, (31% of calories from fat)

About this Recipe

Course/Dish: Lettuce Salads