Do you want to indulge in a Caesar Salad without the guilt? Well, I’ve got a solution for you - Greek Yoghurt based Caesar Salad dressing! This salad dressing has everything you would expect from a traditional Caesar Salad dressing, without the use of eggs! Salad lovers rejoice!
If I haven’t won you over thus far, let me sweeten the salad bowl with the addition of crispy Prosciutto and garlicky croutons! The Prosciutto is crisped to perfection, thanks to the help of a trusty skillet. It’s salty, crispy and just delicious and is lighter and fries up quicker than bacon! So, you won't have to wait as long to dig in! If that wasn’t enough, this salad is topped off with a sprinkling of my Crave-Worthy Croutons and grated Parmesan cheese, which takes it to new heights! Get ready for it!
Enjoy it as a side or have it as a main! No judgement here! It couldn’t be simpler to make and comes together in under 20 minutes. So, grab a spoon and come and cook with me!
Prep Time: 12 minutes
Cook Time: 2 - 4 minutes
Total Time: 14 - 16 minutes
Serves: 6 - 8
Ingredients:
Caesar Salad
2 heads Romaine lettuce, cut into 1/2 inch slices
50g Prosciutto, thinly sliced (approx. 4 slices)
1/3 cup Parmesan cheese, finely grated
1 cup homemade or store-bought croutons, divided
Additional grated Parmesan cheese, as garnish
Caesar Salad Dressing
1 anchovy filet (See Notes below)
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1/3 cup Greek yoghurt
Zest of 1 lemon
1 clove garlic, minced
1 Tbsp capers, finely chopped
1/4 tsp ground pepper
Coarse salt, to taste
Instructions:
Preparing the Caesar Salad Dressing: To a small bowl, add the anchovy filet, oil, lemon juice and, using a fork, mash the ingredients together until fully incorporated. Then, add the Greek yoghurt, lemon zest, garlic, capers and pepper. Whisk until fully incorporated. Season with salt and transfer the salad dressing to the refrigerator for at least 20 minutes to allow the flavours to meld.
While the dressing marinades, in a single layer, lay the Prosciutto in a medium or large skillet and cook over medium heat for a total of 2 minutes, flipping over half way through. Remove the Prosciutto from the heat and transfer it to a plate to cool. Once cooled, cut the Prosciutto in half lengthwise and then into 1/2 inch slices. Set aside.
Assembling the Salad: To a large bowl, add the lettuce, crispy Prosciutto, grated Parmesan cheese and 1/2 cup of croutons and give it a mix. Then, pour the dressing over top and mix the salad until just combined. Garnish with the remaining croutons and extra Parmesan cheese. Serve and enjoy!
Notes:
Anchovy Filet Substitute: If you don’t have anchovy filets on hand or are simply having a hard time finding them, you can substitute the filet in this recipe with 1/2 tsp anchovy paste, without compromising the taste or consistency of this dish.
Commentaires