Double Yolk Caesar Dressing (Healthier Version)
Ingredients:
2 egg yolks (room temperature)
1 tsp Dijon mustard
2 tbsp fresh lemon juice
2 garlic cloves (minced)
2 tbsp grated Parmesan (optional but recommended)
2 tbsp Greek yogurt (for a lighter version)
½ tsp Worcestershire sauce
½ tsp anchovy paste (or 1 minced anchovy, optional but adds umami)
¼ cup extra virgin olive oil
Salt & black pepper to taste
1 cup kale, finely shredded
2 cups romaine lettuce, chopped
2 cups romaine lettuce, chopped
¼ cup cucumbers, finely sliced
Instructions:
In a bowl, whisk egg yolks, Dijon mustard, and lemon juice until smooth.
Add garlic, Parmesan, Worcestershire sauce, and anchovy paste, whisking to combine.
Slowly drizzle in the olive oil while continuously whisking until thick and emulsified.
Stir in Greek yogurt for added creaminess (optional).
Season with salt and pepper to taste.
Store in the fridge for up to 3 days.