Greek yogurt caesar
Units
Temperature
Servings
Ingredients
Dressing
- 250 g Greek yogurt, full fat, 10 percent rounded
- 50 g parmesan, finely grated, and most is made with animal rennet rounded
- 40 ml lemon juice rounded
- 25 ml olive oil rounded
- 15 g Dijon mustard rounded
- 4 anchovy fillets, optional; a teaspoon of white miso and a few capers replaces them (optional) rounded
- 1 garlic clove rounded
- 4 g coarse black pepper rounded
- to taste fine salt, last, and often none at all rounded
Method
Method
- Blend everything except the salt until completely smooth. The anchovies and garlic must disappear entirely.
- Taste, then salt. Between the parmesan and the anchovies it may well need none.
- Rest 30 minutes. The garlic settles and the whole thing rounds out.
The two things a classic caesar does that this does not
A real caesar is an emulsion of raw egg yolk and oil, which gives it a particular silkiness and means it keeps about a day. This is thicker, sharper and lasts a week, and it is a different dressing that does the same job.
It is also far lighter. A classic caesar is close to 90 percent fat by calories. This is around 45, and a serving carries roughly 6 g of protein rather than 1.
Notes
- For a vegetarian version, leave the anchovies out and use a teaspoon of white miso with a few chopped capers and a splash of their brine. The miso covers the savoury depth and the capers cover the sharp briny edge that miso lacks. Worcestershire is not a substitute, because it contains anchovy too.
- Parmesan and pecorino are usually made with animal rennet, which is the other reason this is tagged as a vegetarian option. Vegetarian hard cheeses work identically.
- Grate the parmesan finely. Coarse gratings will not blend and leave the dressing gritty.
- It keeps a week and thickens. Loosen with lemon juice rather than water, which dulls it.
Ingredient substitutions
- Skyr makes it sharper and higher in protein still. Blended cottage cheese also works and is the highest-protein route of all.
- Anchovies in oil are milder than salt-packed ones. If you use salt-packed, rinse them and use half as many.