Yogurt Caesar Dressing

Tangy and creamy, this quick salad dressing is a staple in my kitchen.

Course Condiments

Cuisine American

Keyword Gluten-free, Vegetarian

Essential Ingredient Greek Yogurt

Prep Time 10

Total Time 10

Servings cup

Ingredients

2 cloves garlic peeled
2 Tablspoons capers
2 Tablespoons Dijon mustard
1/4 cup Greek-style yogurt
1/2 Lemon juiced
1/4 cup grated Parmigiano-Reggiano
3 Tablespoons extra virgin olive oil
1/4 teaspoon salt and pepper each

Instructions

Finely chop the garlic and the capers. If you have a mortar and pestle, smash them into a paste.
In a small bowl, stir together the mashed garlic, capers, mustard and yogurt. Mix into a paste.
Drizzle in the lemon juice form half a juicy lemon - at least 2 Tablespoons! Stir in the parmesan cheese and the olive oil.
Season the dressing with salt and pepper. Use a lettuce leaf to taste the dressing. Adjust salt and/or lemon juice to suit your taste.
Scrape the Caesar dressing into a pint jar. Cover and refrigerate until ready to use. Dressing will keep for one week in the fridge.

Notes

This dressing benefits from two or three chopped anchovy fillets or 1/2 teaspoon of anchovy paste. I leave them out if I need the salad to be vegetarian, otherwise, we love our anchovies!