I love a creamy dressing, and using Greek-style yogurt achieves that creaminess. If using a plant-based yogurt, find one that is thick and especially rich. The sauce lasts for a week in the fridge and can be used as a dip for crunchy cucumbers or vegetable fries, spread over bread, drizzled over salads, or roasted vegetables.
It’s in the quietness, the calm, the release, and only then did I realise how much I was holding.
caesar dressing
makes approximately 1 cup.
preparation 5 minutes
recipes adapted from here.
ingredients
½ cup/85g full-fat Greek yoghurt or plant-based yoghurt
¼ cup/50g olive oil
3 Tbsp/38g lemon juice
1 Tbsp nutritional yeast (can use grated parmesan)
¼ tsp tamari
½ – 1 tsp dijon mustard
1 Tbsp/15g liquid sweetener – honey, agave, maple syrup (optional)
¼ tsp fine rock salt
preparation
- In a food processor or immersion blender, combine the yogurt, olive oil, lemon juice, nutritional yeast, tamari, dijon mustard, sweetener, and salt. Blend until everything is combined and the dressing is smooth and creamy.
- Allow to sit for 5 minutes, taste and adjust the seasonings. Store the dressing in a lidded jar in the refrigerator.
quick & easy Caesar wedge salad
serves 3
preparation 5 minutes
ingredients
6 small heads romaine lettuce, washed, dried, and cut in half, then half again lengthwise
1 serving caesar dressing (above)
extra virgin olive oil for drizzling
1 cup croutons*
2 Tbsp pinenuts, toasted and roughly chopped
preparation
- Arrange the lettuce wedges on a medium plate, sprinkle with pinenuts and croutons, and drizzle with Caesar dressing and olive oil.
- Season with a few rounds of salt and pepper.
*stove-top croutons
Heat 2 Tbsp oil or ghee in a skillet over medium heat until it shimmers. Add the bread cubes, sprinkle with salt, toss to coat, and arrange in a single layer. Toss every minute or so until golden on all sides – approx 5 minutes. Remove and allow to cool.
variation
- add ¼ cup shaved parmesan flakes
- optional addition: avocado, grilled zucchini slivers
