Missy Robbins’s Semi-Healthy Caesar

  • garlic cloves
  • anchovy fillets
  • 3 tablespoons Dijon mustard
  • 1 tablespoon black peppercorns
  • 1/4 cup red wine vinegar
  • 5 dashes Tabasco
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 lemon
  • 1 cup plain yogurt
  • 1/2 cup grated Parmigiano-Reggiano, plus ¼ cup for finishing
  • hearts of romaine, outer leaves discarded, cored to separate and wash leaves
  • Cracked black pepper
  1. Place the garlic, anchovies, mustard, black peppercorn, red wine vinegar, Tabasco, Worcestershire, and lemon juice in a blender. Blend on medium-high speed until a paste is formed and the garlic and peppercorns are completely crushed and blended. Transfer to a mixing bowl.
  2. Gently fold in the yogurt and ½ cup Parmigiano-Reggiano. I like my dressing thick, but you can thin it out a touch by adding a drop or two of water.
  3. Place the clean, dry romaine leaves in a large mixing bowl. Add ½ cup dressing and use your hands to gently mix until all the leaves are coated. (Store the rest of the dressing in a tightly sealed container in the fridge and keep on hand for the week.)
  4. Top with the remaining grated Parmigiano and a few twists of black pepper.

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