The official Caesar salad is a mixture of greens tossed with Parmesan cheese, croutons and oddly enough, a coddle egg. This mixture is then topped with a vinaigrette dressing that is made using Worcestershire sauce and lemon juice.
Caesar dressing is usually made with olive oil and vinegar; I have replaced the high-calorie olive oil with Greek yogurt, which also has a nice tart taste to replace the vinegar. Most people these days expect Caesar dressing to have an anchovy flavor, so I have added some umeboshi paste to the Worcestershire sauce and they serve to mimic that pickled fishy taste without being overpoweringly fishy. Use as dressing for salad or a dip for veggies.
Makes: 1/2 cup (2-4 servings)
Written by Anne Beaubien