Semi-Healthy Caesar Salad
Missy Robbins' Semi-Healthy Caesar
Nathan Congleton/TODAY
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Not only is Caesar salad one of my favorite things in the world to eat but it's also the first thing I learned to make in my very first restaurant job. Unfortunately, it is loaded with cheese, egg yolks and oil. Let's face it: We all pretend we are eating healthy if we are eating a salad, but traditional Caesar dressings (and lots of other creamy dressings) can be big, fat calorie offenders. I discovered that using yogurt instead of oil and eggs still allowed me to keep the creamy texture and garlicky, anchovy flavors of this wonderful dressing without ruining my diet.


    • 5 cloves garlic
    • 5 anchovy filets
    • 3 tablespoons Dijon mustard
    • 1 tablespoon black peppercorns
    • 1/4 cup red wine vinegar
    • 5 dashes hot sauce, preferably Tabasco
    • 1 tablespoon Worcestershire sauce
    • 1 lemon, juiced
    • 1 cup plain yogurt
    • 3/4 cup grated Parmigiano Reggiano cheese, divided
    • 3 hearts romaine lettuce, outer leaves discarded, washed and cored
    • Freshly ground black pepper


1. Place the garlic, anchovies, mustard, peppercorns, red wine vinegar, hot sauce, Worcestershire and lemon juice in a blender. Blend on medium-high speed until a paste is formed and the garlic and peppercorns are completely crushed and blended. Transfer to a mixing bowl.

2. Gently fold in the yogurt and 1/2 cup of the Parmigiano Reggiano (I like my dressing thick, but you can thin it out a touch by adding a drop or two of water).

3. Place the clean, dry romaine leaves in a large mixing bowl. Add 1/2 cup dressing and use your hands to gently mix until all the leaves are coated. Store the rest of the dressing in a tightly sealed container in the fridge and keep on hand for the week.

4. Top with the remaining grated Parmigiano and a few twists of black pepper.

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