Light Caesar Salad Dressing
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
This is a great one folks, all of the zip and tang of a classic caesar salad dressing, but in a lighter style! You’ll defiantly want to make this one and keep it on hand for the summer. It hits all the marks of a great salad dressing; creamy, tangy and super bright. Add it to your favourite salad and see why we think its a new classic!
Key salad dressing Ingredients
What sets this dressing apart from other classic Caesar dressings in the greek yogurt. We love subbing greek yogurt into our favourite recipes because it adds so much creaminess and tang but helps keep things light!
- Greek yogurt- A great base for a ton of dressings.
- Worcestershire sauce– Gives the dressing so much depth and richness. If you didn’t add it in you would loose so much umami and character.
- Dijon mustard – A good dijon mustard should bring a balanced acidity and fresh heat to whatever you’re cooking. A true salad dressing staple!
Bump up that salad!
It’s not all about the dressing, what you put it on matters! We love fresh crunchy romain lettuce. Romain is a hearty leafed lettuce that won’t soften once its dressed. Most of the time you’ll only see grated parmesan and bacon on caesar salads, but there’s more to life then just cheese and meat! We love tossing in fresh cherry tomatoes, garden cucumbers and beautiful cooked chicken breasts.
Other salads and dressings we we know you’ll love.
If you liked this light caesar salad dressing heres some other salads equal in lightness and flavour. Give them all a try!
Ingredients:
- 1 cup Greek yogurt
- 1 tsp Dijon mustard
- 1/2 large Lemon Juiced
- 1 large Lemon Zested
- 1 large Garlic clove Minced
- 1 tbs Worcestershire sauce
- 1/4 cup Parmesan cheese Grated
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbs Water
Instructions:
- In a large bowl whisk all ingredients until fully emulsified and creamy.
- Keep in an air tight container in the fridge for up to one week.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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Amazing flavour! Will definitely be my go to Caesar dressing!
Glad you loved it so much, Colleen! Thank you!
Andy did you use full fat Greek yogurt or nonfat?
Always full fat unless otherwise specified!
Andy do you use full fat Greek yogurt and non fat?
I usually use full fat unless otherwise specified!
I made this dressing, but I cut the recipe in half which was still enough to make a few salads (my family is small). I added a small amount of olive oil, approx 1 tbsp just to take some of the ‘tanginess’ out of it, and also added a few chopped capers. When tossing, I added a bit more freshly grated Parmesan and some air fried, chick pea ‘croutons’.
I loved your dressing recipe, especially since it was a healthier version of one of my favourite salads! Thanks so much! 🤗😋