Summer is truly over and we have been thrown back into the school routine as if we had never left it.
As seasons change so do the recipes in my house. We start eating more stews, more root vegetables and more hot dishes and salads get relegated to the side of the plate. I’d love to live in a country where we could eat salads as a main course all year-round but I live in Ireland, and it just ain’t happening. (as my kids say “you get what you get and you don’t get upset”)
One of our favorite salads is Caesar Salad. We are not very strict on what is in the salad. Anything goes really: leaves of any sort, croutons, avocado, sun-dried tomatoes, black olives, chicken, bacon… anything. As long as it is smothered in that delicious dressing, is a go. I don’t know if it’s the saltines from the cheese and anchovies, or the tanginess of the lemon, but it is just delicious, isn’t it?
But let’s be honest, Caesar Salad dressing is quite fattening and so full of calories. So in order to keep having it, even in winter, but without still adding to the calorie count, I decided to make a healthier option.
- 3/4 cup non-fat plain Greek yogurt.
- 1/2 cup freshly grated Parmesan cheese.
- 3 tablespoons extra-virgin olive oil.
- 3 tablespoons freshly squeezed lemon juice.
- 1 1/2 teaspoon anchovy paste or 2 anchovy fillets.
- 1 1/2 teaspoons Dijon mustard.
- 1 large garlic clove
Blend all the ingredients well and put them in a nice dressing bottle. It should last in the fridge for 1 to 2 weeks.
As Chaotic Monkey is allergic to mustard (among 20 thousand other things…), I did not include mustard in my dressing. What I did was add a bit more lemon, some more anchovies and more cheese until I was happy with the flavor.
I can now smother those leaves with a totally clear conscience!! 😉 And it is not just for salads, it’s also amazing in wraps and sandwiches! At least according to my kids.