This is a Caesar to beat all Caesars. The dressing’s luscious creaminess is added by olive oil, Forager Project® Yogurt and Parmesan, and balanced by the bright punch of lemon zest, juice and capers. Hot tip: double the dressing ingredients to be sure you have enough for more than one salad – you’ll be coming back to this one again and again.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving Size: 4 side salads
To begin the dressing, pour ¼ cup olive oil into your blender or a container where you will mix with an immersion blender.
Zest your lemon and add all the zest to the oil. Cut your lemon in half and add the juice from one or both halves to the dressing mixture, you want at least the equivalent of 2 tablespoons lemon juice.
Next add 2 garlic cloves, 1 teaspoon capers, 2 teaspoons dijon mustard 1 tablespoon Forager Project® Cashewmilk Yogurt Unsweetened Plain and 2 tablespoons Forager Project® Parmesan. Blend all the dressing ingredients together until combined and mostly smooth.
Stir 1 teaspoon pepper, ideally freshly cracked into the dressing. Taste and if needed, add more lemon juice or salt for taste, and set aside.
Clean and chop your romaine and radicchio and add them to your salad bowl. Clean and remove stems from the kale, chop or tear, rub with olive oil if you’d like, and add to your salad bowl.
Add the remaining 2 tablespoons of Forager Project® Parmesan to the salad greens.
Optional: toast breadcrumbs in a pan with olive oil over medium low heat until golden brown and then allow to cool.
Toss your greens with as much dressing as you’d like. If you’ve made breadcrumbs, shake them over the top!
Michele L. Seattle, WA
Judy H. Marblehead, MA