It’s a rare move when I swap out ingredients in order to preserve calories. My philosophy, after years of learning through mistakes, has become quality over quantity. It’s actually become somewhat of a motto for my husband and myself becoming a daily practice in the kitchen and beyond (I find it particularly helpful in the closet as well).
I’d much rather eat a smaller portion of a bittersweet chocolate made liquid by the addition of hot cream and then served with more cream than a large amount of a less flavorful dessert containing ingredients that read “non-fat”. It has been my experience that I walk away from a few bites of something decadent and rich feeling very satisfied and quite okay by the fact that I left a good portion of it untouched or saved for someone else.
But what is really glorious is when you lighten a normally hefty meal without surrender the flavor or overall satisfaction. This salad has done such a marvelous thing.
It’s in these cool, gray months that my body yearns for food to comfort. Ones laden with cream and butter comfort me nicely particularly around the mid-section but there are times when I must resist such urges. With comfort food in mind I was set on a classic caesar. Slightly spicy, salty from a touch of briny anchovy and of course, creamy.
Where I would normally reach for oil and egg yolk to work the ingredients into an emulsion I grabbed greek yogurt – a very popular ingredient in our house as of late. The idea was to just replace some of the oil with the yogurt but when I tasted the mix of lemon, anchovy, garlic, dijon, parmesan, and yogurt I found no need for the oil. What I did find was a near replica of a classic caesar dressing without the addition of any rich oils or fats.
I did however top mine with a few nice slices of seared tenderloin (quality over quantity) and sat down to one of the best lunches I’ve had in quite some time.
A Lighter Caeser
This is a very forgiving recipe. Taste and adjust as you please, I promise I won’t be offended. Just remember that you want the dressing to taste strong as the romaine will tame its flavor. Top with slow-roasted tomatoes, shavings of Parmesan, roasted chicken, or steak for a complete and healthful lunch or dinner.
1/2 cup greek yogurt
2 teaspoons dijon
1 garlic clove, finely minced
1 teaspoon anchovy paste
1 Tbl fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh pepper
2 Tbl finely grated parmesan
In a medium bowl combine all the ingredients. Taste and adjust seasonings as desired.
Carefully combine with fresh, chopped romaine. Serve with shavings of Parmesan.
Keeps in a tightly sealed container in the fridge for one week.