This is the light version of the Caesar salad I grew up eating. I’ve swapped Greek yogurt for the raw egg and much of the olive oil.
The better the ingredients, the better the salad. Good oil, good Parmesan, and good bread to make the croutons rather than buying a packet.
I’m pretty relaxed about eating raw egg in dressings and mousse (and cookie dough!) We buy small amounts of good quality eggs, don’t refrigerate them, and use them within the week.
So I do make the family version very occasionally – raw eggs and all – and will post it the next time I do. But increasingly, I find I prefer the version below.
Light Caesar salad
- 2 Tb olive oil
- 4 slices of stale good-quality bread, cubed
- 1 small clove garlic, peeled and bruised
- 1 clove garlic, crushed
- 2 anchovy fillets
- 1/4 tsp mustard powder
- 1/2 tsp Worcestershire sauce
- a few drops of Tabasco
- juice of half a lemon
- 1/4 cup Total 0% Greek yogurt
- salt and pepper
- 1 large head Romaine lettuce
- 1/2 cup Parmesan cheese, freshly grated
- Heat the olive oil in a large frying pan over a medium-low flame. Add the bread cubes and bruised garlic and fry until crisp. Discard the garlic clove and set aside to cool.
- Mash together the crushed garlic, anchovy fillets, mustard powder, Worcestershire sauce and Tabasco.
- Stir in the lemon juice, the whisk in the Greek yogurt. Season the dressing to taste with salt and pepper.
- Separate the Romaine leaves, wash and pat dry, then tear roughly into bite-size pieces.
- Transfer the lettuce to a large salad bowl. Add the dressing and toss well.
- Add the croutons and Parmesan and toss again.