Go beyond kimchi, kraut and yogurt and discover a world of foods you never even knew could be fermented. Check out this new collection of recipes from cook, author and homesteader Shannon Stonger, and prepare to cultivate some favorite new dishes. This yogurt Caesar salad dressing is a great way to lighten up a favorite dish.
In the unfortunate days when I always ordered salads from way too many restaurants, Caesar salad was my go-to choice. This dressing embodies a lot about the changes in my lifestyle from then to now. It contains no vegetable oils or eggs, though raw egg yolks are now right up my alley. Instead, thick yogurt and olive oil bring together the lemon, Parmesan and anchovy into a dressing I am very fond of.
- 2 flat anchovy fillets
- 2 medium garlic cloves, minced finely
- 1/4 - 1/2 teaspoon salt, or to taste
- 1/2 cup lightly packed, finely grated Parmesan cheese
- 3/4 cup whole-milk yogurt
- 5 tablespoons extra virgin olive oil
- 3-4 tablespoons lemon juice, depending on the tartness of your yogurt
- 1/4 teaspoon black pepper
For the dressing
In a small mixing bowl, mash the anchovy fillets, garlic and salt together with a fork until a paste forms. Mix in all other ingredients and whisk well. Taste and adjust the seasoning as needed.
Transfer to a pint (0.5-L) jar and serve with a crisp green salad or as a dip for veggies.