TRADITIONAL CAESAR SALAD RECIPES

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GREEK YOGURT CAESAR SALAD DRESSING - SKINNYTASTE



Greek Yogurt Caesar Salad Dressing - Skinnytaste image

Creamy Greek Yogurt Caesar Salad Dressing is made with classic ingredients like Parmesan cheese, lemon and anchovies, lightened up with Greek yogurt.

Provided by Gina

Categories     Salad

Total Time 5 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

1/3 cup grated Parmigiano Reggiano
1/4 cup fresh lemon juice
1 small garlic clove
1/2 tbsp Dijon mustard
2 anchovy fillets
1 tbsp extra virgin olive oil
5 tbsp fat free Greek yogurt

Steps:

  • In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies.
  • Turn the machine on and let it run for 15 to 20 seconds.
  • Add the oil and yogurt and let the machine run for another 15 seconds.

Nutrition Facts : ServingSize 3 tbsp, Calories 91 kcal, CarbohydrateContent 2.5 g, ProteinContent 6 g, FatContent 6.5 g, SodiumContent 278 mg, FiberContent 0.5 g, SugarContent 1 g, SaturatedFatContent 2.5 g, CholesterolContent 10 mg

EASY HOMEMADE CAESAR DRESSING RECIPE | BON APPéTIT



Easy Homemade Caesar Dressing Recipe | Bon Appétit image

Embrace the anchovy. Not only are anchovies essential for a classic Caesar dressing, they provide a tangy, salty, rich flavor that this dressing couldn’t get otherwise.

Provided by Rick Martinez

Yield Makes about 1 cup

Number Of Ingredients 8

3 oil-packed anchovy fillets, chopped
1 large garlic clove, chopped
¾ teaspoon (or more) kosher salt
1 large egg yolk
2 tablespoons fresh lemon juice
¾ teaspoon Dijon mustard
¼ cup plus 2 tablespoons vegetable oil
3 tablespoons Parmesan, finely grated

Steps:

  • Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
  • Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)
  • Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.

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