Greek Yogurt Caesar Salad with Homemade Herb Croutons

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (yogurt, anchovy, cheese)

  Carbohydrates (crouton, greens)

  Fat (anchovy, mayo, yogurt, cheese)

  Fiber (greens)

  Other (anchovies are a great source of calcium, iron, trace minerals, and omega 3 fatty acids, romaine and kale are both sources of vitamin C and K)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Savory/umami

  Crunchy

  Crispy

  Fresh

  Light

  Creamy

  Salty

I was never a fan of salads growing up but that really shifted when I started experimenting with creating my own dressings. A lot of store bought dressings feel goopy, under seasoned, and overly sweetened for my taste. They definitely have a place in my diet from a convenience standpoint but from a satisfaction standpoint, I prefer to make my own.

Caesar dressing always felt unapproachable to me because it usually requires ingredients that I don’t often have on hand — like Worcestershire sauce. And I prefer to utilize everything in my kitchen regularly to prevent food waste and free up my limited space. I decided to make some tweaks and substitute plain greek yogurt and soy sauce, both staples in my fridge, for sour cream and Worcestershire sauce. It came out amazing and I am so excited to share it with you.

Salads are a great summer lunch and dinner in my opinion because with the right toppings, they can really hold their own while still being a light, cooling meal option. For more staying power, you can add in whatever veggies you have on hand and toss in some grilled chicken breast or roasted chickpeas for extra protein.

Allergens: Dairy, egg, wheat/gluten (optional)

Servings: ~4

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Ingredients:

1 large bunch of kale, chopped

3 heads of romaine lettuce, chopped

(or 1 bag of each, if using already prepped salad)

1/2 cup shredded or shaved fresh parmesan

Dressing

1/4 cup mayo

1/2 heaping cup plain greek or skyr yogurt (these are thicker than traditional yogurt and hold a creamy texture better)

2 1/2 tbsp soy sauce or tamari

2 tbsp water

1/2 tbsp anchovy paste

1/2 - 1 tsp garlic powder

Salt and pepper to taste (I usually use 1/2 tsp pepper and either omit salt or just use a small pinch since the anchovies and soy sauce are very salty naturally!)

Croutons

1 loaf of slightly stale Italian or French boule bread, cubed in 1 inch pieces

2 tbsp olive oil

2 tsp dried Italian herb seasoning blend

Salt and pepper to taste

Directions:

1. Preheat oven to 400F and line a large baking sheet with parchment.

2. Toss the bread cubes with olive oil and spread out on the baking sheet.

3. Season with Italian herb blend, salt, and pepper.

4. Place on middle rack in oven and bake for about 20 minutes or until golden brown and crunchy.

5. While the croutons are baking, whisk together mayo and yogurt in a small mixing bowl.

6. Add remaining ingredients and whisk until smooth and creamy. Add more water 1/2 tsp at a time, if too thick for drizzling.

7. In a large salad bowl, toss together romaine and kale and coat evenly with dressing.

8. Top with croutons and freshly grated or shaved parmesan. Enjoy!

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